Lamb Vegetable Soup
- Total time
- 60 min
- Serves
- 8
- Cuisine
- American
Ingredients
- 1 pound ground lamb
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper
- 1 large onion (diced)
- 2 medium carrots (peeled and diced)
- 3 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 8 medium Yukon Gold potatoes (quartered)
- 32 ounces beef broth (low sodium)
- 32 ounces tomato juice
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup fresh parsley (minced)
- salt and pepper (to taste)
Steps
- 1
Heat a large stock pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
- 2
Add diced onion and garlic to the pan along with a pinch of salt and pepper. Sauté until onions start to soften, about 4-6 minutes. Place ground lamb in the pan along with another pinch salt and pepper then begin breaking down in to bite-sized pieces with a potato masher or wooden spoon.
- 3
Once lamb is about halfway browned, add in the carrots and celery plus another pinch salt and pepper. Cook until veggies start to become tender, about 6-8 minutes. Stir in Worcestershire, oregano, and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
- 4
Pour beef broth and tomato into the pan and bring to a boil. Stir in frozen vegetables then bring back to a boil. Cover pot with a lid then reduce heat to low and simmer for 30 minutes. Add fresh parsley then check once more for seasoning. Adjust accordingly before serving.
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