Lamb and Vegetable Soup
Lamb and vegetable soup is a one-pot meal that is similar to an Irish stew. Chunks of lean lamb, and hearty vegetables, this traditional Irish soup would be served with a brown bread or Irish soda bread.
Servings: 8 -10 Servings
Ingredients
- 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
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
Serving: 1 | Calories: 303kcal | Carbohydrates: 21g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1294mg | Fiber: 3g | Sugar: 5g
