Lamb and Barley soup
A healthy Mediterranean winter warming recipe. And if you ever believed that barley was a tasteless grain, the mega flavour in this super quick soup will surprise you!
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 was 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!
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!Ingredients
- 1 pound Minced lamb
- 1 tbsp oil
- 1 Medium Onion Diced
- 1 Stalks Celery Diced
- 2 cloves Garlic Minced
- ½ Yellow Bell Pepper Seeded and diced
- ½ Red Bell Pepper Seeded and diced
- ½ Green Bell Pepper Seeded and diced
- 2 Carrots Peeled and cubed
- 1 large Potatoes Cut into chunks
- ½ cup Frozen peas
- ½ cup Sweet corn
- 1 can 400g Chopped Tomatoes
- 1 cup chicken or Beef Stock or 1 Stock cube dissolved in water
- 2 cups cooked barley (al-Dante)
- 1 cup dried pasta macaroni
- 2 tbsp Tomato Paste
- 1 tsp Dried chilli Flakes
- ½ tsp Oregano
- ½ tsp Herbs de Provence
- ½ tsp Dried or fresh thyme
- ½ tsp Dried or fresh rosemary
- 2 bay leaves
- Dash of chilli sauce more to taste
- 1 tbsp Worcestershire sauce more to taste
- ½ tsp Salt more to taste
- ½ tsp Black Pepper more to taste
- 1 tbsp Honey more to taste
- 3-4 cups Water
Instructions
- 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, and 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, and 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.
