Scotch Lamb Soup

Serve this soup with hearty bread for a satisfying meal on a blustery day.

Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 cups cubed lean lamb meat
  • 8 cups water
  • 1 bay leaf
  • 2 medium onions, peeled and chopped
  • 2 stalks celery, diced
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, peeled and chopped
  • ⅓ cup pearl barley
  • 2 cups chopped cabbage
  • ⅓ cup chopped parsley

Directions

  • In a soup pot, heat the oil over medium-high heat. Brown the lamb pieces, turning them to brown on all sides. Add the water, bay leaf, and onions; bring to a boil, then reduce the heat to low and cook for 1½ hours.
  • Increase heat to high. Add the celery, potatoes, carrots, and barley, cover, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add the cabbage and parsley and cook for 10 to 15 minutes longer. Remove the bay leaf before serving.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 cups cubed lean lamb meat
  • 8 cups water
  • 1 bay leaf
  • 2 medium onions, peeled and chopped
  • 2 stalks celery, diced
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, peeled and chopped
  • ⅓ cup pearl barley
  • 2 cups chopped cabbage
  • ⅓ cup chopped parsley

Directions

  • In a soup pot, heat the oil over medium-high heat. Brown the lamb pieces, turning them to brown on all sides. Add the water, bay leaf, and onions; bring to a boil, then reduce the heat to low and cook for 1½ hours.
  • Increase heat to high. Add the celery, potatoes, carrots, and barley, cover, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add the cabbage and parsley and cook for 10 to 15 minutes longer. Remove the bay leaf before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat11g
Saturated Fat4g
Cholesterol35mg
Sodium65mg
Total Carbohydrate28g
Dietary Fiber4g
Sugars3g
Protein12g