• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

Lamb and Barley Soup

My mother used to make huge pots of this hearty soup and have it in the fridge for any moment we might be hungry – like after school on a cold day! We called it Hunt Soup. It’s great as a winter weekend lunch or dinner when you come home tired and late. I’ll often make a double batch as it freezes well. Just one of the 650+ delicious and easy recipes in my beautiful new book ESSENTIAL Annabel Langbein.

Annabel Langbein Lamb and Barley Soup Recipe
Annbel Langbein Media
print email share pin tweet shopping list add recipe
Lamb and Barley Soup
2 lamb shanks 8-10 cups water 500g/1lb pumpkin, peeled, deseeded and cut into small chunks 2 carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 2 bay leaves 400g/14oz can chopped tomatoes 1 cup barley, lentils or farro 2 tbsp tomato paste salt and ground black pepper, to taste ½ cup chopped parsley leaves, to serve

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/lamb-and-barley-soup/3467/
EMAIL PRINT
Cook time:
3 hours
Serves:
6-8
  • 2 lamb shanks
  • 8-10 cups water
  • 500g/1lb pumpkin, peeled, deseeded and cut into small chunks
  • 2 carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 bay leaves
  • 400g/14oz can chopped tomatoes
  • 1 cup barley, lentils or farro
  • 2 tbsp tomato paste
  • salt and ground black pepper, to taste
  • ½ cup chopped parsley leaves, to serve

Place lamb shanks and water in a very big pot and bring to a boil. Reduce heat to a simmer and cook for 2 hours.

Lift out lamb shanks and reserve stock. When shanks are cool enough to handle, shred meat and discard bones. Add meat back to the stock pot with all other ingredients except parsley and simmer for 40 minutes.

Lift out bay leaves and discard. Taste and adjust seasonings. Garnish with parsley and serve hot. It will keep 2-3 days in the fridge.

Leftover soup

Use this idea to transform any kind of leftover stew or roast the next day. You’ll need about a cup of shredded meat and if you have leftover large bones you can throw them in the pot as well. Just add your favourite pulses or grains, whatever winter vegetables you have in the fridge and a few cups of well-flavoured stock and simmer until the grains or pulses are tender. Discard bones before serving.

you may also like...

Spicy Barbecued Beef

Spicy Barbecued Beef

Abundance Bowl

Abundance Bowl

Double Chocolate Ice Cream

Double Chocolate Ice Cream

leave a comment

You must be logged in to add comments, click here to join.

Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2019. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!