Mutton Vegetable Soup Recipe

By Brücke-Osteuropa (Own work) [Public domain], via Wikimedia Commons
  • 105 mins
  • Prep: 15 mins,
  • Cook: 90 mins
  • Yield: 4 to 6 servings

Inexpensive mutton neck bones make a rich enriched with turnip, carrot, onion, and barley. Mutton is simply older lamb. If you do not have access to mutton, you can easily substitute lamb. Barley is my favorite grain, and it adds a bit of thickening power to the broth as well.

What You'll Need

  • 2 pounds meaty mutton neckbones (chopped into 1- to 2-inch pieces (may use meaty lamb bones)
  • 2 teaspoons kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 teaspoon vegetable oil (or olive oil)
  • 2 cloves garlic (whole)
  • 2 quarts cold water
  • 2 small turnips (diced)
  • 2 carrots (diced)
  • 1 onion (diced)
  • 1/4 cup barley
  • Garnish: chopped fresh mint

How to Make It

Sprinkle mutton or with salt and pepper.

Heat oil in a Dutch oven. Sear mutton or lamb.

Cover meat with water, and add whole garlic cloves. Bring slowly to a boil, lower heat, and simmer for 1 hour uncovered. Skim off and discard any scum that rises to the top.

Add turnips, carrots, onion, and barley to the pot. Continue to simmer until vegetables and barley are tender. Taste and add extra salt and pepper if necessary.

Sprinkle with fresh chopped mint to serve.

Nutritional Guidelines (per serving)
Calories 523
Total Fat 30 g
Saturated Fat 13 g
Unsaturated Fat 13 g
Cholesterol 142 mg
Sodium 939 mg
Carbohydrates 21 g
Dietary Fiber 4 g
Protein 41 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)