Irish Lamb and Barley Soup with Turnips

February 24, 2015

This brothy soup features tender pieces of lamb cooked with potatoes, carrots, and turnips. Fresh parsley and lemon juice brighten it up and remind you that Spring is on its way!

3 tablespoons olive oil
1 pound boneless lamb shoulder, trimmed + cut into 1-inch pieces
1 onion, chopped
4 garlic cloves, crushed
2 tablespoons flour
½ cup red wine
4 cups low-sodium chicken stock
4 cups water
3 turnips, peeled and chopped
3 thin-skinned potatoes (such as Yukon Gold), chopped
4 carrots, peeled and cut into rounds
½ cup pearled barley
1 small bunch parsley, chopped
1 lemon, juiced

1 Heat the oil in a large soup pot set over medium-high heat. Season the lamb with salt and pepper. Working in batches if needed, cook the lamb until browned, about 3 minutes. Transfer to a plate. Add the...
See the full directions on my site

Nutritions

Calories
251

Sodium
725mg
30% DV

Fat
11g
17% DV

Protein
10g
20% DV

Carbs
35g
12% DV

Fiber
8g
34% DV