Quick lamb and barley soup

Nourishing, hearty and utterly delicious, this quick soup recipe is a wonderful winter warmer. It's packed full of filling vegetables and tender lamb pieces and is perfect enjoyed on cooler nights.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Quick lamb and barley soup
  • 1 tablespoon olive oil
  • 300 gram lamb steaks
  • 1 onion, chopped
  • 4 cup beef stock
  • 350 gram butternut pumpkin, peeled, seeded, chopped
  • 1 carrot, chopped
  • 1 potato, peeled, chopped
  • 1 parsnip, chopped
  • 1/2 cup pearl barley
  • 2 teaspoon worcestershire sauce
  • 2 fresh thyme sprigs
  • 1/2 cup frozen peas
  • chopped parsley, toast to serve


Quick lamb and barley soup
  • 1
    In a large saucepan, heat oil on high. Brown lamb evenly, 4-5 minutes, turning. Set aside.
  • 2
    Add onion and cook for 3-4 minutes until tender.
  • 3
    Stir in stock, vegetables, barley, sauce and thyme. Bring to boil. Reduce heat to low. Simmer, partially covered, 10-15 minutes, until vegetables are tender.
  • 4
    Cut lamb into small pieces. Add to the soup with the peas and simmer a further 1-2 minutes to heat through. Sprinkle with parsley and serve toast.


If you use a tougher cut of lamb, like shoulder, you will need to simmer it first for about an hour before adding vegetables and barley.

More From Women's Weekly Food