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Hearty Lamb Vegetable Soup Recipe

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4.2 from 9 reviews

Warm up with this hearty Lamb Vegetable Soup filled with tender ground lamb, hearty Yukon Gold potatoes, celery, carrots, and a medley of vegetables simmered in a flavorful tomato and beef broth base. This comforting soup is perfect for a wholesome meal any day.

Ingredients

Main Ingredients

  • 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 low sodium beef broth
  • 32 ounces tomato juice
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ½ cup fresh parsley, minced

Instructions

  1. Prepare the base: Heat a large stock pot over medium-high heat and spray with non-stick cooking spray or add a little oil if not using a non-stick pan. Add diced onion and minced garlic with a pinch of salt and pepper. Sauté for about 4-6 minutes until onions soften.
  2. Cook the lamb: Add ground lamb to the pot along with another pinch of salt and pepper. Break the lamb into bite-sized pieces using a potato masher or wooden spoon. Cook until the lamb is about halfway browned.
  3. Add vegetables: Stir in diced carrots and celery along with another pinch of salt and pepper. Cook for 6-8 minutes until the vegetables start to soften. Then add Worcestershire sauce, dried oregano, and potato cubes. Cook for 1-2 minutes more, stirring occasionally.
  4. Add liquids and simmer: Pour in the beef broth and tomato juice. Bring the soup to a boil, then stir in the frozen corn and peas. Bring back to a boil, cover with a lid, reduce heat to low, and simmer for 30 minutes to develop flavors.
  5. Finish and season: Stir in the fresh parsley and taste the soup. Adjust salt and pepper as needed before serving hot.

Notes

  • Using Yukon Gold potatoes adds a creamy texture without falling apart during cooking.
  • Ground lamb can be substituted with ground beef or turkey if preferred.
  • Simmering the soup on low heat allows the flavors to meld beautifully.
  • Feel free to add other vegetables like green beans or zucchini for variety.
  • This soup stores well in the fridge for up to 3 days or freezes nicely for up to 2 months.

Find it online: https://marthatasty.com/hearty-lamb-vegetable-soup-recipe/