Lamb and Barley Soup


June 21, 2018

Lamb and Barley Soup 0 0 5 0

We call this Special Soup, because my friend's mum used to make it for her. I've adapted it for the slow cooker and it's just as good! Excellent with toast, freezes well and is like a cuddle from the slow cooker.

  • Prep: 30 mins
  • Cook: 5 hrs
  • 30 mins

    5 hrs

    5 hrs 30 mins

  • Yields: 6-8 bowls


2 potatoes

1 swede

1 parsnip

2 carrots

2-3 stalks celery

1 onion

Clove of garlic

2 lamb shanks

1 cup pearl barley (dried)

2 x beef stock cubes

water to cover

Salt and pepper, to taste


1Dice all the vegetables to around 1cm cube, give or take. Put into slow cooker.

2Put shanks into slow cooker, I find slicing across them assists in the shredding.

3Add the beef stock cubes and cover with water.

4Cook for 4 hours on high.

5Remove shanks and shred the meat from the shanks. Cut up the meat as necessary. Return to the slow cooker and add the barley. Stir well.

6Put slow cooker onto Low for one hour, or until the barley is softened.

7Season to taste. Add or remove water until desired thickness is achieved.


1While the cutting up of all the veges takes time, it's worth it. A pre-packed 'soup mix' from the fruit and vege section of most supermarkets works just fine, however if you want to add more or less or different vegetables, the recipe still works well. I don't tend to peel the potatoes or carrots. Could also be done for 9 hours on low, with the shake meat being shredded at the 8 hour point.


Submitted by Kel


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