Lamb and barley soup
- Total Time
- 3 hours 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4pounds meaty neck bones of lamb, cut into two-to three-inch pieces
- 20cups water
- Salt to taste, if desired
- 20peppercorns, crushed
- ½cup barley
- 2cups finely diced carrots
- 2cups diced leeks
- 1cup finely diced rutabaga or white turnips
- 2cups finely diced celery
- 2cups chopped onions
- 1tablespoon finely minced garlic
- ¾cup finely chopped parsley, approximately
- Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
298 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 23 grams protein; 1817 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
- Step 2
Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
- Step 3
Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
- Step 4
Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
- Step 5
Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.
Private Notes