Lamb Barley Soup

Lamb Barley Soup

Made  times
baker 0

"This is a hearty soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy broth with chewy barley. You can add more vegetables if you like; this is very flexible. Serve by itself or with your favorite main dish."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 800 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
  2. Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.


  1. 39 Ratings

Most helpful positive review

I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a ...

Most helpful critical review

Made this recipe or 48 last evening for church dinner...the taste was "tangy tomato" and otherwise bland. Added parmesan cheese, sugar and half & half to cut the tanginess and make a bit creamy....

I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a ...

very good..however i did change a few things i had three lamb chops from a leg os lamb so i cubed it up and 1lbs of groung turky threw the meat and onion in a skillet and cooked until just brown...

Very, very family couldn't stop eating it! I substituted the ground lamb for ground turkey, though.

I needed to bring something to a family who needed comfort food. This was great. I added a bay leaf while cooking and actually used 2 pounds of lamb to make it more stew like. I also did not d...

I make this recipe all the time, it's very flexible and you can add any veggies you like, I like to throw in green beans and mushrooms in addition to the carrots, onion and celery. The broth is ...

mmmmm mmmmm good!! i can understand why there is no salt in this recipe. IT DOESNT NEED IT!!delicious. i had ground lamb, and ahve never eaten it, much less cooked it. we found exactly one pound...

I had a left-over leg of lamb and a lamb shank. Cut the meat off bones into small pieces. Followed the recipe but found it to be too acidic, so I added 2 tbs of sugar, 1 cup of grated cheese, he...

Found this recipe while looking for recipes to use our ground lamb. My husband likes a lot of variety in our menus, but this is one dish he asks for often. So easy to make. I also use 2 pounds o...

Awsome! I am usually not a fan of soup too much but decided to try this cause of the barley benefits and wow! Great as a base soup to add to! I added alittle more barley and did not drain the t...

From around the web