In the history of this young blog, this is already the seventh lamb recipe I share with you. This time, Lamb and Barley Soup.
A healthy Mediterranean winter warming recipe. And if you ever believed that barley were a tasteless grain, the mega flavour in this super quick soup will surprise you!
So here is what you should do….
You would cook the barley al-Dante and prepare the veggies in advance.
Then throw the meat and all the veggies except peas and sweet corn in a big pan with some oil to sauté.
Finally, add tomatoes, herbs, pasta and the almost cooked yummy barley.
Simmer it for a little while and the hearty Lamb and Barley Soup is ready, serve it with crusty bread!
Here is the step by step video and a recipe instruction card for you.
- 1 pounds Minced lamb
- 1 tbsp oil
- 1 Medium Onion Diced
- 1 Stalks Celery Diced
- 2 cloves Garlic Minced
- 1/2 Yellow Bell Pepper Seeded And Diced
- 1/2 Red Bell Pepper Seeded And Diced
- 1/2 Green Bell Pepper Seeded And Diced
- 2 Carrots Peeled And Cubed
- 1 large Potatoes Cut Into Chunks
- 1/2 cup Frozen peas
- 1/2 cup Sweet corn
- 1 Can 400g Chopped Tomatoes
- 1 cups chicken or Beef Stock or 1 Stock cube dissolved in water
- 2 cup cooked barley (al-Dante)
- 1 cup dried pasta macaroni
- 2 Tbsp Tomato Paste
- 1 tsp Dried chilli Flakes
- 1/2 tsp Oregano
- 1/2 tsp Herbs de provence
- 1/2 tsp Dried or fresh thyme
- 1/2 tsp Dried or fresh rosemary
- 2 bay leaves
- Dash of chilli sauce more To taste
- 1 tbsp Worcestershire sauce more To taste
- 1/2 tsp Salt more To taste
- 1/2 tsp Black Pepper more To taste
- 1 tbsp Honey more To taste
- 3-4 cup Water
In a large pot over medium-high heat, add oil, meat with the onion, celery, carrots potato and peppers. Stir fry for a minute or so and add garlic, salt and chilli flakes.
once the meat is brown, add dry pasta, tomato pure , chilli sauce, chopped tomatoes, black pepper and all the herbs. Stir to combine, then add chicken or beef stock, honey, bay leaves, (cooked) barley, Worcestershire sauce and water, bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are just about tender but not completely done. Add peas and sweet corn, simmer for another 10-15 minutes.
This soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve it hot with your choice of bread.