Warm up with this hearty Lamb Vegetable Soup recipe! Packed with tender lamb, fresh vegetables, and savory herbs, it’s a comforting and nutritious meal perfect for any season.
With the crisp chill that comes with fall, many mark it as the start of soup season which lasts all winter long. 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. A few of my favorite soup recipes include Asian Chicken Soup with Soba Noodles, Slow Cooker Lebanese Chicken Soup and Roasted Root Vegetable Soup. This Lamb Vegetable Soup is a great twist on the classic veggie soup. I love to serve this with a side lentil salad! This recipe calls for a slew of different vegetables, but you can use whatever you have on hand!
Ingredients
- Ground lamb: I love that lamb is tender, low-fat, and nutrient dense.
- Onion: I use a white onion as it’s the sweetest and it caramelizes quickly.
- Celery: Doesn’t have much flavor, but it does have a lot of vitamins and nutrients. You could add leafy greens instead, like spinach, kale, or chard!
- Carrots: Sweet and firm, they hold up well in soups and stews.
- Garlic: Adds pungent, nutty, aromatic flavor to the stew.
- Worcestershire sauce: Deep, rich, umami flavor added to the broth and veggies.
- Oregano: I use dried oregano to add some earthy, peppery flavor, but you could also use fresh herbs as well. I also like to use fresh parsley.
- Potatoes: I use Yukon gold potatoes, but you could try using sweet potatoes instead.
- Beef broth: Makes for a flavorful base of the soup.
- Tomato juice: Adds a bit of acidity to the soup as well as some tomato flavor and a ton of vitamin C.
- Frozen vegetable medley: I typically use a medley of frozen peas and corn. But medleys come with a whole variety, like green beans as well!
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 your Lamb Vegetable Soup!
Frequently Asked Questions:
While it seems like an uncommon ingredient, ground lamb is found in every butcher department of every grocery store.
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.
Every soup needs some bread, like this easy challah bread recipe. Or it pairs nicely with salad, like my Syrian salad.
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.
More Soups
- Stuffed Pepper Soup with Beef and Rice
- Easy Chicken Soup with Greens
- Vegan Roasted Tomato Soup
- Lamb and Chickpea Stew with Spinach
- Sausage, Kale, and Butternut Squash Soup
Eat It, Like It, Share it!
Did you try this soup recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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
Ingredients
Instructions
- 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.
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