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This hearty lamb soup is what cozy dinners are made of. It is loaded with tender chunks of lamb, soul-warming broth, and just enough veggies to make you feel like a responsible adult.
It’s layered with flavor thanks to a slow simmer, a splash of white wine, and a savory trio of onion, leek, and fennel. If you’re craving a comforting, from-scratch meal that doesn’t mess around, this one’s calling your name.
Here is Why This Lamb Soup Recipe Works
Searing the lamb first builds deep, caramelized flavor right from the start. Don’t skip it unless you hate deliciousness.
Flavorful veggies: Leeks, fennel, and garlic bring a savory-sweet base that takes this soup beyond your average meat-and-potatoes situation.
A long, slow simmer makes the lamb melt-in-your-mouth tender and infuses the broth with rich, savory flavor.
It’s a one-pot wonder that feels rustic and elevated at the same time. Perfect for feeding a crowd or hoarding all for yourself.
Recipe Tips
Cutting the meat: Cut the lamb into uniform 1-inch cubes so it cooks evenly.
Sear in batches: Don’t crowd the pot when searing the lamb. Work in batches to get that golden-brown crust.
Bundle the herbs: Tie the thyme sprigs with kitchen string for easy removal later.
Serve with bread: Crusty bread is not optional (IMHO). Try it with my Irish brown soda bread or my sourdough focaccia bread.
Remove the foam: Skim off any foam or excess fat that rises to the top during simmering.
Clean the leeks: If your leeks are gritty (and they usually are), slice them first, then soak in a bowl of cold water to let the dirt sink.
For the potatoes: Use Yukon Gold or red potatoes because they hold their shape and don’t turn to mush.
Perfect for meal prep: Make it a day ahead. The flavors deepen overnight and it reheats well.
Got a whole lamb shoulder? Use half for this soup and save the rest for my roasted lamb shoulder.
Storing Leftovers
- Fridge: If you’re lucky enough to have leftovers, this soup keeps well in the fridge for up to 3 days.
- Freezing: Let it cool, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Leave a little space at the top of the container for expansion.
- Reheating: Thaw overnight in the fridge and reheat in a pot over low heat. For quick reheating, microwave in 1-minute intervals.
Lamb and Vegetable Soup
This lamb soup is rich, rustic, and ridiculously satisfying. Basically, everything you want in a winter meal. Whether you’re feeding your family or impressing your in-laws, this one’s a keeper.
If you are into cozy bowls of goodness, try these:
- turkey farro soup
- 15 bean soup
- sausage lentil soup
- slow cooker beef barley soup
- Manhattan clam chowder
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Vegetable and Lamb Soup
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Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds lamb shoulder , cut in 1-inch cubes (or lamb leg)
- 1 large onion, chopped
- 2 leeks, sliced, white and light green only
- 1 fennel bulb, cored and chopped
- 3 garlic cloves, crushed or finely chopped
- 8 cups chicken broth
- 1 cup dry white wine
- 1 (15 ounce) can canned diced tomatoes
- 4 sprigs Fresh thyme, tied with string
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound small Yukon Gold potatoes, or red potatoes; halved
- 3 large carrots, sliced ½ inch thick
- fresh chopped parsley
Instructions
- Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
- Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
- Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
- Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.
Notes
- Searing the meat first will create a brown, caramelized crust and enhance the rich flavors of the meat.
- You can also use lamb stew meat.
- Turnips and parsnips can be used as part of the vegetables.
- If omitting the white wine, replace with an equal amount of water or broth
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Those pictures have me drool like a nut, Pat. The soup looks so flavourful, nutritious and jam packed with goodness!
angiesrecipes
http://angiesrecipes.blogspot.com
Thank you, Angie….This is really good! Try it sometime lol