Lamb and barley soup is a hearty and flavorful dish that is perfect for a cold winter day. It's made with tender lamb, chewy barley, and a variety of vegetables in a rich, flavorful broth. This soup is a great source of protein, fiber, and vitamins, and it's also relatively easy to make.
In this article, you'll find three different recipes for lamb and barley soup:
* **Classic Lamb and Barley Soup:** This recipe is a traditional take on the dish, made with lamb shoulder, barley, carrots, celery, onion, and a variety of herbs and spices.
* **Slow-Cooker Lamb and Barley Soup:** This recipe is perfect for busy weeknights, as it can be made in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 8-10 hours.
* **Instant Pot Lamb and Barley Soup:** This recipe is the quickest and easiest way to make lamb and barley soup. Simply add all of the ingredients to the Instant Pot and cook on high pressure for 30 minutes.
No matter which recipe you choose, you're sure to enjoy this delicious and comforting soup.
LAMB AND BARLEY SOUP
Provided by Sharon Ryan
Categories Soup/Stew Lamb Vegetable Stew St. Patrick's Day Barley Spring Rutabaga Bon Appétit Ireland
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.
NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP
This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online.
Provided by winkki
Categories Lamb/Sheep
Time 3h10m
Yield 4 Quarts
Number Of Ingredients 14
Steps:
- Place lamb in a large pot and cover with cold water.
- Add bay leaves and salt; bring to a boil.
- Simmer briskly for for 2 hours.
- In separate large stockpot, heat the olive oil.
- Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
- Simmer for 1 hour.
- Remove from heat, and season with salt, pepper and lemon oil, to taste.
- Serve immediately.
LAMB SOUP WITH BARLEY AND VEGETABLES
Steps:
- Place 3 whole onions (peeled), 1 clove garlic (peeled), green onion, 2 tomatoes, & green pepper in food processor. Blend. Add salt & pepper to taste. Blend. Add adobe & Habanero. Blend. Boil barley for 15 minutes. Drain. In soup pot on med. heat olive oil & add chopped onion. Sauté onion in oil until onion begins to turn clear. Add lamb. Cook lamb until brown on all sides (does not have to be cooked through & through). Add processed veggie mix. Stir well. Add water (or water & veggie stock). Stir and then let boil. Once boiling, add chopped celery and can of diced tomatoes. Add barley. Let boil. Add fresh chopped cilantro. Let boil. Allow meat to cook, but not get tough. Season to taste. Serve with crusty French bread.
Tips:
- Choose the right lamb: For the best flavor, use a well-marbled lamb shoulder or leg.
- Brown the lamb before simmering: This will add depth of flavor to the soup.
- Use a variety of vegetables: This will give the soup a more complex flavor and texture.
- Simmer the soup for at least 1 hour: This will allow the flavors to meld together.
- Season the soup to taste: Add salt, pepper, and other spices to taste.
- Serve the soup with a side of bread or crackers: This will help to soak up the broth.
Conclusion:
Lamb and barley soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.
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