Slow Cooker Lamb and Barley Soup Recipe
2022-11-01- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4.5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
195 -
Carbohydrates
27.1 g -
Cholesterol
0 mg -
Fat
3.8 g -
Fiber
6.6 g -
Protein
13.6 g -
Saturated Fat
1.8 g -
Serving Size
1 -
Sodium
49.2 mg -
Sugar
5.6 g -
Trans Fat
0 g -
Unsaturated Fat
0.3 g -
Potassium
518.9 mg
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.
