This vegetable and lamb soup is a nourishing, hearty soup recipe that makes one delicious meal! With meaty chunks of lamb and savory vegetables, this main-course soup is similar to an Irish stew. Serve with brown bread or Irish soda bread to complete this simple, delicious and traditional Irish meal.
This vegetable and lamb soup recipe is a winner. And here’s why:
- it is real food at its best, made with wholesome and hearty ingredients
- ingredient swaps are simple to make if you need to adapt the recipe with the vegetables you have on-hand
- this soup simmers on low for several hours for maximum flavor!
Our vegetable and lamb soup is a cozy meal that is perfect for rainy days, under-the-weather days, and all the days in between. Lamb chunks become extra tender during a long simmer, while the aromatics infuse the broth with so much flavor. We’re talking about fennel, leeks, garlic, fresh thyme and bay leaves… we take flavor very seriously. 😉
Tip for serving: enjoy with a few thick slices of homemade bread on the side to sop up any broth. And don’t forget the butter!
For this simple lamb soup recipe, you will need:
- Olive oil
- Lamb shoulder or leg (cut into 1-inch cubes)
- Onion, chopped
- Leeks, sliced (use white and light green parts only)
- Fennel bulb, cored and chopped
- Garlic cloves, crushed or finely chopped
- Chicken broth
- White wine
- Diced tomatoes, canned
- Fresh thyme, tied with string
- Bay leaves
- Salt and black pepper
- Small yellow waxy potatoes, cut in half
- Carrots, sliced into 1/2-inch thick pieces
- Fesh thyme sprigs and parsley for garnish
A Hearty Vegetable and Lamb Soup Recipe:
We use a six-quart Dutch oven to make this soup and while we prefer it because of its even heat distribution, a Dutch oven is not required. Just make sure you’re using a heavy-bottomed soup pot.
- Sear the lamb: Set the pot over medium-high and heat the oil, then add portions of the lamb cubes and sear until they’re browned on all sides. Remove and transfer to a plate.
- Cook the aromatics: Over medium heat, add the onions, leeks and fennel to the pot and cook for a few minutes until lightly browned. Add the garlic and cook another 30 seconds.
- Simmer the soup: Return the lamb (and any accumulated good juices in the plate) to the pot and add the broth, wine, tomatoes, thyme bundle, bay leaves and the seasoning. Bring the soup to a boil, then reduce to low and simmer for 1-1/2 hours or until the lamb is tender.
- Cook the potatoes and carrots: Add the potatoes and carrots to the soup and continue to cook another 30-40 minutes until the veggies are fork tender. The carrots and potatoes are added toward the end of the cooking time to prevent them from overcooking and turning soggy (or into mush).
- Serve and enjoy! Remove the thyme bundle and bay leaves (and discard). Taste and adjust the seasoning if needed. Ladle into bowls, garnish with fresh thyme or chopped parsley, then serve (with warm, crusty bread).
If you like this recipe, check out our Osso Bucco casserole.
Frequently Asked Questions:
- Can I make this vegetable and lamb soup without wine? Absolutely! If you choose to omit the white wine, replace it with an equal amount of water or broth.
- What can I use instead of lamb leg or shoulder? If you can’t source lamb leg or shoulder meat, you can also use lamb stew meat.
- What other vegetables work well in this lamb and vegetable soup recipe? Along with carrots and potatoes, turnips and parsnips can also be added into the vegetable soup. Add them in when you add the carrots and potatoes.
More Hearty Soup Recipes to Try!
We love a good, hearty soup that works as a main course. They’re easy to prep and make great leftovers, too. Here are a few of our favorite dinner soups that we know you’ll love:
- Instant Pot Wild Rice and Mushroom Soup
- 15 Bean Soup
- Oxtail Soup
- Italian Lentil Soup with Sausage
- Turkey Vegetable Farro Soup
Cozying up to a bowl of this steamy vegetable and lamb soup is such a delight. With bold, savory flavors and tender chunks of meat and veggies, it’s nourishing and comforting and (literal) soup for the soul. Enjoy!
Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Slow Cooker Beef Barley Soup: Do you have a slow cooker? Fill that baby with chunks of beef, lots of veggies, wine and barley and it will do all the work in a long, slow cooking process.
- Spanish Romesco Seafood Stew: Welcome to Spain’s version of the French bouillabaisse an Italy’s cioppino. It is a delicious mix of chorizo sausage, shrimp, scallops and mussels all swimming in a rich, spicy sauce.
- Manhattan Clam Chowder: Manhattan Clam Chowder is a one-pot dinner! A brothy chowder packed with chopped clams and vegetables.
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- 2 tablespoons olive oil
- 2-1/2 pounds lamb shoulder or leg cut in 1-inch cubes
- 1 large onion, chopped
- 2 leeks, sliced, white and light green only
- 1 large fennel bulb, cored and chopped
- 3 garlic cloves, crushed or finely chopped
- 8 cups chicken broth
- 1 cup white wine
- 1 can (14.9 oz.) diced tomatoes
- 4 sprigs of fresh thyme, tied with string
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound small yellow waxy potatoes, halved
- 3 carrots, sliced 1/2-inch thick
- Fresh thyme sprigs or chopped fresh parsley to garnish
- 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.
- 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 1294mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 27g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.