Lamb and barley soup

  • 2 hrs 15 mins cooking
  • Serves 4
  • Print
This hearty winter soup is packed full of filling barley and tender lamb pieces to create a warming family dinner you'll want again and again.
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Lamb and barley soup
  • 1 tablespoon olive oil
  • 500 gram lamb neck pieces
  • 1 medium (120g) carrot, chopped coarsely
  • 1 medium (150g) onion, chopped coarsely
  • 2 clove garlic, chopped coarsely
  • 400 gram canned cherry tomatoes
  • 1 litre (4 cups) chicken stock
  • 2 cup (500ml) water
  • 3/4 cup (150g) pearl barley
  • 4 fresh lemon thyme sprigs
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


Lamb and barley soup
  • 1
    Heat oil in a large saucepan, cook lamb over high heat, in batches, until browned all over. Remove lamb from pan.
  • 2
    Cook carrot, onion and garlic in same pan, cook, stirring, 3 minutes or until onion softens. Return lamb to pan with tomatoes, stock, the water, barley and thyme, bring to the boil. Reduce heat, simmer, covered, 1¾ hours or until lamb is tender. Season to taste.
  • 3
    Serve soup topped with parsley.


Make the soup ahead of time and refrigerate until cold. Discard the solidified fat from the surface of the soup.

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