Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 266.9
  Total Fat 3.5 g
      Saturated Fat 1.1 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 1.2 g
  Cholesterol 40.0 mg
  Sodium 415.4 mg
  Potassium 1,025.2 mg
  Total Carbohydrate 42.7 g
      Dietary Fiber 8.9 g
      Sugars 8.4 g
  Protein 19.0 g
  Vitamin A 101.8 %
  Vitamin B-12 27.5 %
  Vitamin B-6 21.7 %
  Vitamin C 29.0 %
  Vitamin D 0.0 %
  Vitamin E 11.2 %
  Calcium 5.5 %
  Copper 21.5 %
  Folate 13.9 %
  Iron 20.7 %
  Magnesium 20.0 %
  Manganese 36.7 %
  Niacin 36.5 %
  Pantothenic Acid     8.1 %
  Phosphorus     27.5 %
  Riboflavin 18.6 %
  Selenium 38.9 %
  Thiamin 16.0 %
  Zinc 24.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lamb Shank Soup

View the full Lamb Shank Soup Recipe & Instructions
Submitted by: KANNASTOY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lamb Shank Soup

92 calories of Barley, pearled, raw, (0.13 cup)

78 calories of Lamb Shank, (62.50 grams)

35 calories of Tomato Paste, (0.25 can (6 oz))

21 calories of Yellow Sweet Corn, Frozen, (0.13 cup kernels)

14 calories of Onions, raw, (0.25 large)

13 calories of Carrots, raw, (0.25 cup, chopped)

7 calories of Zucchini, (0.25 cup, sliced)

6 calories of Soup, bouillon cubes and granules, low sodium, dry, (0.50 teaspoon)

1 calories of Bay Leaf, (0.25 tbsp, crumbled)


Nutrition & Calorie Comments  

I make this the day before. Leave it in the fridge and scrape the fat off the top next day before heating it. Submitted by:
MATEYMATE1
(2/24/11)
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sounds awesome! I've made a similar soup/stew and it always hits the spot on a cold winter day! I've always loved barley in my soups because of it's fiber factor and that awesome nutty flavor! Submitted by:
RICCILYNN
(2/24/11)
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I am Irish and grew up loving soups and stew like this...thank goodness it is good by it's self, gram would have added dumplings too! For a meal this is great and low in calories! Thanks so much! Submitted by:
EMILYBEMENT
(5/20/09)
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This is so much like the Scotch Broth soup I grew up on --- although we used Chicken Stock vs. the powder. As a chef, I would brown the shank before boiling it ... that would impart a "richer taste" w/out a lot of fat.
Calories are FINE as this is a "meal in a bowl": add a salad and dinner's done 		Submitted by:
SPINNYBOO
(2/16/09)
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too bad some others can't see how easy it would be to adapt. Too many calories? Fix that. Too many carbs for me so I'lljust leave some of those things out. That's the nice thing about soup...you can make it yours! Submitted by:
LISA32989
(2/16/09)
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I make a version of this with Extra Lean hamburger, beef shanks, Moose or Venison. I sometimes use quinoa, kamut, brown rice or even rye as the grains & broken dried mushrooms to boost the flavor. Homemade broth would cut the sodium too. Submitted by:
SOCKKNITTER
(2/16/09)
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too many calories for a soup for me. I eat soup every work day - make big batches ahead of time and freeze in individual containers to reheat at work. I pick soups that are <100 calories, low in sodium, high in vegetables and taste. This recipe is not for me, too bad, I love lamb Submitted by:
HEATLW
(2/16/09)
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I will add mushroom,leave out the corn and use low fat veg.broth instead .Looking forward to trying it. Submitted by:
PATRICIA441
(7/30/08)
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Sounds yummy! But I, too, would not use the bouillon granules - too salty. Homemade stock for Me! And I would cook the shanks in it - instead of in water....... Submitted by:
DANDSGRANDMA
(7/29/08)
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I added 2 fat garlic cloves, minced, and used quinoa rather than barley. (gluten-free)...also some crushed rosemary...good soup...thanks. Submitted by:
OUTOFIDEAS
(7/29/08)
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I would use beef bones or home rendered turkey jelly with all fat skimmed off. Submitted by:
GRETAJ1
(7/29/08)
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love the fiber, will definitely make this one Submitted by:
LADYBUGVIV
(3/20/08)
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