Lamb & Barley Soup with Harissa

Lunch / Dinner

Lamb & Barley Soup with Harissa

Though speedy and simple, this Lamb & Barley Soup is boldly flavored. Harissa is a Moroccan red pepper sauce that can be mild or spicy hot, resulting in a soup that's nothing if not interesting.


4 servings (6 cups)

Total Time

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Test Kitchen Tip

Cook the barley separately if you’re not planning to eat the soup right away; then, add the cooked barley to the soup just prior to serving.


Brown lamb in a pot over mediumhigh heat until thoroughly cooked, 5 minutes. Strain lamb through a fine-mesh sieve set over a bowl; reserve 2 Tbsp. drippings.

Heat drippings in same pot over medium-high, add carrots and sauté until softened, 5 minutes. Stir in onions and garlic, sauté 3 minutes.

Return lamb to pot; stir in harissa and cumin until lamb is coated.

Add broth and bring to a boil, add barley, reduce heat to medium-low, and simmer 10 minutes. Stir in tomatoes and simmer soup until barley is tender, 1015 minutes.

Top servings with feta.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 553

% Daily Value*

Total Fat 31g 47%

Saturated Fat 14g 70%

Cholesterol 99mg 33%

Sodium 636mg 26%

Carbs 38g 12%

Protein 28g

*Percent Daily Values are based on a 2,000 calorie diet.

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