Simmered Barley and Root Vegetable Soup with Lamb

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming bowl of chewy barley, tender potatoes, and carrots slow-simmered in a fragrant lamb broth, scented with ginger and cumin for an authentic mountain comfort. This asian-inspired soups ready in about 70 minutes pairs hulled barley, cut into 1/2-inch cubes lamb stew meat, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large diced onion and cook for 3-4 minutes until translucent, then add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 60 seconds until fragrant.
  2. Step 2: Add 2 cups lamb stew meat, 1 tsp cumin seeds, and 1 tsp turmeric, stirring to coat the meat. Cook for 2 minutes until lightly browned on all sides.
  3. Step 3: Pour in 4 cups low-sodium lamb stock, add 1 cup hulled barley, 2 diced carrots, and 2 diced potatoes. Bring to a gentle simmer, cover, and reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
  4. Step 4: After 45 minutes, stir in 1 cup diced cabbage and 2 tbsp soy sauce. Simmer uncovered for 10 minutes until vegetables are tender and broth has thickened slightly.
  5. Step 5: Remove from heat, stir in 1 tbsp sesame oil, and season with salt and pepper to taste. Serve hot.

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Frequently asked questions

How long does Simmered Barley and Root Vegetable Soup with Lamb take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Barley and Root Vegetable Soup with Lamb?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hulled barley from drying out.

Can I substitute ingredients in Simmered Barley and Root Vegetable Soup with Lamb?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Barley and Root Vegetable Soup with Lamb for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Barley and Root Vegetable Soup with Lamb?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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