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A bowl of lamb and vegetable soup with soup spoon

Lamb and Vegetable Soup

A nourishing 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.
4.72 from 25 votes
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Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8 -10 Servings
Calories: 303kcal
Author: Pat Nyswonger

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