- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Peanut free
- Wheat free
- Contains wholegrains
- Dairy free
- Lactose free
- Over 4 serves veg or fruit
With chewy barley and fall-apart tender lamb, a bowl of this rich soup hits the spot when the weather is cold and you’re in need of some comfort.
- Serves4
- Cook time1 hour 30 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1.1kg Coles Australian Lamb Shoulder Boneless Roast, trimmed, chopped
- 1 large brown onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 celery sticks, thickly sliced
- 1 baby fennel, coarsely chopped
- 1/2 cup (100g) pearl barley
- 1 lemon, rind finely grated
- 1/4 cup finely chopped rosemary
- 6 garlic cloves, crushed
- 8 cups (2L) chicken stock
- 1 bunch silverbeet, leaves coarsely chopped
- 4 slices rustic bread
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 2 tsp of the oil in a large heavy-based saucepan or stock pot over high heat. Cook the lamb, in 2 batches, for 5 mins or until the lamb is brown all over. Use a slotted spoon to transfer to a plate.
Step 2
Heat remaining oil in same pan. Add the onion, carrot, celery and fennel and cook, stirring occasionally, for 10 mins or until onion softens. Stir in the pearl barley, lemon rind, 2 tbs of the rosemary and 4 cloves of the garlic. Return the lamb to the pan with chicken stock. Season. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour or until lamb is tender. Add the silverbeet and stir to combine.
Step 3
Meanwhile, heat a chargrill pan over high heat. Spray bread with oil spray and spread with garlic and sprinkle with rosemary. Cook on the chargrill for 1-2 mins each side or until lightly charred.
Step 4
Ladle soup among serving bowls. Serve with garlic toast.
Recipe tip
You can swap chicken stock for salt-reduced chicken stock if preferred.
COOK. STORE. SAVE.
Clever storage: Any leftover cooked barley can be placed in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months.
Lamb and barley soup recipe
Everything in this soup is so exquisite. The rich flavours from the tender lamb are balanced expertly with the acidic tang from the tomatoes. Then there’s the gentle chew from the pearl barley and the aromas from the mixture of herbs tossed into the broth. It’s a winter warmer that feels like a warm hug from a loved one. This recipe is great if you need to use up leftover lamb meat and bones or vegetables. You can pack it with lots of veggies to bump up the nutrition – it’s a really tasty way to get more fresh ingredients in your diet. It’s also super straightforward to make and can give you a large enough batch to freeze some leftovers.
How to make lamb and pearl barley soup
Here are some tips for making this recipe:
- Be sure to chop the meat into bite-sized chunks so it can get nice and tender.
- Don’t skip browning the chopped lamb in a pan with oil before adding to the soup. Doing this helps add more flavour to the meat.
- If you prefer thinner soups, boil the pearl barley for 5 minutes over medium-high heat, then turn off the heat and let it soak in the water for 1 hour. This helps the excess starch get released into the water. Give the barley a rinse under cold water and drain immediately so it doesn’t become mushy.
Serving and storing your barley and lamb soup
You can serve this soup as a full meal on weeknights, or as a starter for a dinner party or long lunch. It can also be a great work lunch to give you the energy you need to finish your day feeling strong. You can eat it on its own, or with this zingy salsa verde, crusty bread or garlic bread. To store your soup, divide it into several open airtight containers so it can cool down faster. Once cooled, place the lid on the airtight containers and refrigerate for up to 3 days. This soup freezes well, too. Follow the cooling instructions above, then freeze for up to 3 months.
Love this recipe?
Get out your biggest pot to combat the winter chill with this comforting lamb and barley soup. For other warming soups, check out these recipes for best-ever minestrone, hearty barley, sausage and vegetable soup or slow cooker Moroccan-style lamb and lentil soup.
