Hearty lamb barley soup

    1 hour 50 min

    A highly satisfying soup. It's the perfect soup to keep you warm during the cold winter months. Lamb mince is simmered with tomatoes, carrots, celery and pearl barley. Feel free to add more vegetables, if you desire.

    42 people made this

    Serves: 8 

    • 450g minced lamb
    • 1/2 large onion, chopped
    • 2 (400g) tins chopped tomatoes, drained
    • 475ml water
    • 2 (415g) tins beef consomme
    • 1 (295g) tin cream of tomato condensed soup.
    • 4 medium carrots, chopped
    • 3 sticks celery, chopped
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground black pepper
    • 90g pearl barley

    Prep:10min  ›  Cook:45min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Place the lamb and onion into a large soup pot over medium heat. Cook and stir until the lamb is browned and crumbled. Drain excess fat, if any.
    2. Stir in the tomatoes, water, consomme and tomato soup. Add the carrots, celery and barley and season with chilli powder and pepper. Simmer over medium heat for 45 minutes.

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    Reviews in English (31)


    Have made this several times, its delicious, more of a meal than a soup  -  30 Mar 2016


    I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a prior dinner. I used the same basic spices and this turned out great. What I did with the bones was to cover with water and simmer for a few hours with a large diced onion and an envelope of onion soup mix and a few bay leaves. (I didn't have the beef consomme or even an oxo cube so thought this would add the necessary salt and flavour). I then strained the whole thing, picked any meat off the bones and added the diced tomatoes, can of tomato soup and chili powder and doubled the barely called for. Turned on a very low simmer for a few more hours, got home from shopping and added a couple of handfuls of frozen mixed vegetables and some fresh celery and in about a half hour sat down to a very lovely soup for lunch. I also got several containers for the freezer. Thanks for the great ideas. Wouldn't have thought to mix the chili powder in this soup. I think it made for a nice little added zing.  -  24 Jan 2010  (Review from Allrecipes US | Canada)


    very good..however i did change a few things i had three lamb chops from a leg os lamb so i cubed it up and 1lbs of groung turky threw the meat and onion in a skillet and cooked until just browned....meanwhile in crock pot turned on to high i added half a big can of diced tomatoes and the tomato soup the recipe calls for i used 3 beef boullion cubes and about a tsp each of rosemary and thyme also added the meat and some mushrooms to the crock pot of course i followed the rest of the ingredients in the recipe like chile powder and barley..and whatever else that was in there...cooked half the day made some dinner rolls from this site..sprinkled a little swiss cheese over bowls..(so kids would try it) very yummy husbands only complaint was that it needed fresh japs but he loves everything spicey....o i did add a little more water to the recipe since it was in the crock pot but it came out very chunky and hearty...perfect for the cold day we had yesterday.....worth trying and if nothing else a great base to add to and take away from for barley stews...thanks for the recipe.....this is the first time i actaully got my hubby to eat barley!!! yippie!! i love barley  -  30 Oct 2007  (Review from Allrecipes US | Canada)