Savory Vegetable Lamb Soup is a hearty yet light soup loaded with fresh vegetables. This Easy Lamb Soup recipe comes together quickly but tastes as if it simmered for hours.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Servings 8
Author Julie Menghini
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Ingredients
1lblambcubed
1tbspbutter
3carrotspeeled and thinly sliced into coins
1leekcleaned and sliced
2celery stalkssliced thinly
fennel bulbcore removed and sliced thinly
9cupsbeef brothlow sodium
2Rosemary sprigs
2tspsalt
1/2tspground black pepper
vegetable oil or olive oil
Instructions
Cover the bottom of a large dutch oven lightly with vegetable oil. When hot add the cubed lamb and cook until browned. Remove the lamb and drain it on a paper towel.
Wipe out the dutch oven add 1 tablespoon of butter. When the butter is melted add carrots, leek, celery, and fennel. Saute on medium-high until they are bright in color and start to soften.
Add meat back into the pan with the vegetables. Add beef broth, salt, pepper, and rosemary. Simmer for 30 minutes.
Notes
Cube the lamb in pieces that can easily be eaten with a spoon.
Slice the vegetables thin. This will allow you to sautee them quickly without overcooking them.
Cook the vegetables al dente for added texture to the soup. They're done when they take on a bright color and are just beginning to soften.
Tie the rosemary bundle together with cooking string. This will allow you to remove it easily when the soup is ready to serve.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.