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Lamb & pearl barley soup


  • Heat a little oil in a large heavy-bottomed pot and seal the lamb all over.
  • Add the sweet potato, carrots, onion, celery, leek and garlic. Toss until well combined.
  • Then add the pearl barley and toss, before adding the tomatoes, about 1½ litres stock, the Worcestershire, thyme and seasonings. Stir, turn down the heat and simmer for about 45 mins until the lamb and vegies are tender, adding more stock if needed.
  • Serve with a sprinkling of parsley on top and crusty bread on the side.


  • olive oil
  • 250-300 gm lamb, cut into small cubes
  • 1 sweet potato, diced
  • 2 medium carrots, diced
  • 1 large onion, chopped
  • 3-4 celery stalks, diced
  • 1 large leek, finely sliced
  • 2 garlic cloves, crushed
  • 100 gm pearl barley
  • 2 cans diced tomatoes
  • 2 litres chicken stock
  • ½ tbsp Worcestershire sauce
  • 1 fresh thyme sprig
  • sea salt & freshly ground pepper
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm