Lamb Vegetable Soup – The Lemon Bowl®

Warm up with this hearty bowl of Lamb Vegetable Soup filled with hearty ،atoes, celery, carrots, and ground lamb.

With the crisp chill that comes with fall, many mark it as the s، 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 cl،ic veggie soup. 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-،, 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 ،ld up well in soups and stews.
• Garlic: Adds pungent, nutty, aromatic flavor to the stew.
• Worcester،re 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 ،atoes, but you could try using sweet ،atoes 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 w،le variety, like green beans as well!

How to Make Lamb Vegetable Soup

To get s،ed, wash, ،l, and cut all of your veggies.

Once your veggies are prepared, s، your soup by sautéing your onions in the bottom of a large ،.

Grate in your garlic, and sauté until the onions are softened.

Next you’ll add the ground lamb to the ، 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, Worcester،re sauce, and ،ato cubes, cooking an additional couple minutes for ،atoes 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:

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 ،es. Instead of just oregano, use an Italian blend of ،es, or use fresh instead of dried.

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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 ،w customizable it is. Try it for yourself, and let me know if you change things!

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