Warm up with this hearty bowl of Lamb Vegetable Soup filled with hearty potatoes, celery, carrots, and ground lamb.
With the crisp chill that comes with fall, many mark it as the start of soup season. But I love soup so much, I’ll make it year round! While a warm bowl is great on a cold day, I find it can bring comfort regardless of the season or weather. This Lamb Vegetable Soup is a great twist on the classic veggie soup.
This recipe calls for a slew of different vegetables, but you can use whatever you have on hand.
- Add some leafy greens. You could add spinach, kale, or chard!
- Add antioxidant rich mushrooms.When adding the carrots, add some sliced mushrooms, too.
- Switch your potatoes. Instead of Yukon gold potatoes, try using sweet potatoes instead.
- Use a new medley. Frozen peas and corn often come in a medley with green beans as well, use that for added greens!
How to Make Lamb Vegetable Soup
To get started, wash, peel, and cut all of your veggies.
Once your veggies are prepared, start your soup by sautéing your onions in the bottom of a large pot.
Grate in your garlic, and sauté until the onions are softened.
Next you’ll add the ground lamb to the pot and break it up while it cooks, stirring it with the onions and garlic. Add a pinch of salt and pepper.
Once your lamb is halfway browned, add your carrots and celery, and keep cooking until veggies are tender.
Next you’ll stir in the oregano, Worcestershire sauce, and potato cubes, cooking an additional couple minutes for potatoes to soften.
Next you’ll add your beef stock and stir it in.
And the tomato juice.
Next add your frozen vegetables, stir them in, then cover and simmer for 30 minutes.
Once the 30 minutes is up, add the fresh parsley and add additional salt and pepper as needed. Serve and enjoy!
Frequently Asked Questions:
Where can I find ground lamb?
While it seems like an uncommon ingredient, but ground lamb is found in every butcher department of every grocery store.
Can I make this ahead?
Yes! This is a great soup for freezing and eating later. In the freezer, this soup will keep for 3-4 months. To store leftovers, keep it in an airtight container for up to 5 days.
Change It Up
- Switch the stock. If you don’t have or can’t have beef stock, you can also use chicken or veggie stock.
- Change up the protein. You could use ground beef or turkey instead of the lamb, but lamb is very tender and tasty and worth trying. You could also omit the protein, add more veggies, and make it a purely vegetable soup.
- Experiment with spices. Instead of just oregano, use an Italian blend of spices, or use fresh instead of dried.
Other Ways to Use Lamb
- Greek Lamb Chops with Tzatziki Sauce
- Hummus with Ground Lamb and Pomegranate
- Garlic Rosemary Lamb Chops
- Greek Lamb Burgers with Tzatziki Sauce
- Stuffed Pepper Soup with Beef and Rice
- Easy Chicken Soup with Greens
- Vegan Roasted Tomato Soup
- Lightened Seafood Chowder
- Sausage, Kale, and Butternut Squash Soup
Soups in general make me happy, but this Lamb Vegetable Soup is extremely satisfying with how customizable it is. Try it for yourself, and let me know if you change things!
Your spoon is waiting.
Lamb Vegetable Soup
- 1 pound ground lamb
- 1 teaspoon salt (divided)
- ½ teaspoon pepper
- 1 large onion (diced)
- 2 medium carrots (peeled and diced)
- 3 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 8 medium Yukon Gold potatoes (quartered)
- 32 ounces beef broth (low sodium)
- 32 ounces tomato juice
- 1 cup frozen corn
- 1 cup frozen peas
- ½ cup fresh parsley (minced)
- salt and pepper (to taste)
- Heat a large stock pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
- Add diced onion and garlic to the pan along with a pinch of salt and pepper. Sauté until onions start to soften, about 4-6 minutes. Place ground lamb in the pan along with another pinch salt and pepper then begin breaking down in to bite-sized pieces with a potato masher or wooden spoon.
- Once lamb is about halfway browned, add in the carrots and celery plus another pinch salt and pepper. Cook until veggies start to become tender, about 6-8 minutes. Stir in Worcestershire, oregano, and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
- Pour beef broth and tomato into the pan and bring to a boil. Stir in frozen vegetables then bring back to a boil. Cover pot with a lid then reduce heat to low and simmer for 30 minutes. Add fresh parsley then check once more for seasoning. Adjust accordingly before serving.