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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.9
  • Total Fat: 6.2 g
  • Cholesterol: 20.0 mg
  • Sodium: 484.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.7 g

View full nutritional breakdown of Lamb & Barley Soup calories by ingredient
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Lamb & Barley Soup

Submitted by: KAT573

Introduction

leftover lamb cubed and paired with barley and fresh vegetables! homemade lamb broth adds body to the chicken broth in a can leftover lamb cubed and paired with barley and fresh vegetables! homemade lamb broth adds body to the chicken broth in a can
Number of Servings: 6

Ingredients

    1 cup of:
    -celery
    -carrots
    -onions --chopped/diced
    -2 cups sliced baby bella or other mushrooms
    1.5 cups tomatoes pureed (I used roasted from garden)
    3/4 cup quick or other barley
    1 3/4 cup lamb broth, defatted, home made from shank bone
    3+ cups chicken broth to five cups total
    7 oz cooked lamb cubed
    2 tbs. olive oil

Directions

While this soup can be made in an hour after prep, I put it into the crockpot to simmer for several hours on low.

Saute first three veggies in olive oil, remove when they are still crisp/tender to crockpot
Saute mushrooms (actually, I let them "roast" some to bring out more flavor, ie brown in the pan on higher heat) and add to crockpot
Puree tomatoes and add with stock to pot
add in barley and lamb and cover to cook; I used quick barley but regular is prob better for crockpot
Serve with zucchini feta muffins, also on site here. (calories are for 1.5 cups soup, and it makes about 6.5 cups)

Number of Servings: 6.5

Recipe submitted by SparkPeople user KAT573.






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