Slow Cooker Lamb and Barley Soup Recipe

2019-11-01
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    195
  • Fat

    3.8 g
  • Saturated Fat

    1.8 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    0 mg
  • Sodium

    49.2 mg
  • Potassium

    518.9 mg
  • Carbohydrate

    27.1 g
  • Fiber

    6.6 g
  • Sugars

    5.6 g
  • Protein

    13.6 g

Slow cooker lamb and barley soup recipe. Very easy and delicious lamb and barley soup cooked in a slow cooker. This soup can also be made with lean pork or beef. Looking for more slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Lamb and Barley Soup Recipe

Ingredients

  • 1½quarts (1½ L) low-fat chicken broth
  • 1½ pounds (720 g) lean lamb stew meat, cubed
  • 4 cups (1 L) water
  • 1½ cups (375 ml) sliced yellow onions
  • 1½ cups (375 ml) cubed potatoes
  • 1½ cups (375 ml) cubed carrots
  • 1½ cups (375 ml) cubed turnips (optional)
  • 1 cup (250 ml) sliced celery
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary leaves
  • 1/2 cup (125 ml) dry white wine
  • salt and freshly ground black pepper, to taste
  • 1 bay leaf

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except barley and seasoning. Cover the pot and cook on low-heat setting for 6-8 hours, adding barley during the last 20 minutes.

Step 2

Turn off the slow cooker and open the lid. Discard the bay leaf. Stir well before serving.

Step 3

Ladle into soup bowls. Serve hot.

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