Lamb Barley Soup recipe

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Ingredients

1 pound ground lamb
½ large onion, chopped
1 (28 ounce) can diced tomatoes
2 cups water
3 (10.5 ounce) cans beef consomme
1 (10.75 ounce) can condensed tomato soup
4 medium carrots, chopped
3 stalks celery, chopped
½ cup barley
½ teaspoon chili powder
½ teaspoon ground black pepper

Nutrition Info

224.8 calories
carbohydrate: 21.1 g
cholesterol: 38 mg
fat: 8.9 g
fiber: 4.3 g
protein: 14.4 g
saturatedFat: 3.5 g
servingSize: -
sodium: 799.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.

  2. Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

Recipe Yield

8 servings

Recipe Note

This is a hearty soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy broth with chewy barley. You can add more vegetables if you like;this is very flexible. Serve by itself or with your favorite main dish.

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