Lamb And Vegetable Soup Recipes

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HEARTY LEFTOVER ROAST LAMB AND VEGETABLE SOUP



Hearty Leftover Roast Lamb and Vegetable Soup image

A quick and easy meal for lunch or dinner. Or make and freeze for those busy days when you don't have time to cook.

Provided by Kylie

Categories     Dinner     Lunch

Number Of Ingredients 11

2 tbsp Olive Oil
1 Onion
200 g Mushrooms
2 small Carrots
1 Celery Stick
⅔ cup Dried Soup Mix
3 cup Vegetable Broth/Stock
1 tsp Worcestershire Sauce
5 Bay Leaves
½ tsp Salt
¼ tsp Black Pepper

Steps:

  • Cut or tear up the lamb into small bit sized pieces.
  • Coarsely chop the onion, dice the carrots, and thinly slice the celery stick.
  • In your instant pot or all-in-one cooker, add the oil and set the cooker to saute. Add the onion and lamb, then stir for about 3 minutes.
  • Add the mushrooms, carrots, celery, soup mix, vegetable broth or stock, worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
  • Put on the lid, set the cooker to the pressure cook setting. Have the lid valve set to seal and set the timer for 35 minutes.
  • Once cooked, turn the valve to vent to release the pressure. Allow it to vent fully before you remove the lid.

Nutrition Facts : ServingSize 4 People, Calories 190 kcal, Fat 8.5 g, SaturatedFat 1.3 g, Sodium 911 mg, Carbohydrate 20.2 g, Fiber 5 g, Sugar 5.2 g, Protein 9.3 g

LAMB BONE SOUP



Lamb Bone Soup image

Hearty lamb bone soup made with meaty bones, vegetables, potatoes, and beans. A great way of using up every last bit of the lamb.

Provided by Adina

Categories     Soup

Time 2h45m

Number Of Ingredients 19

1-2 meaty lamb bones (depending on size (about 900 g /2 lbs., a little more or less is fine) (Note 1 and 2))
1 tablespoon olive oil
125 g/ 4.4 oz bacon cubes
1 medium onion (chopped)
1 large carrot or 2 smaller (chopped)
4 garlic cloves (minced)
250 g/ 8.8 oz potatoes (about 2 cups when cubed)
½ - 1 teaspoon caraway seeds (to taste)
2-3 bay leaves
½ teaspoon dried thyme
½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
½ - 1 teaspoon red chili flakes (to taste)
about 1.5-liter/ 6 ½ cups lamb stock (Note 1)
350 g/ 12.3 oz pointed or regular white cabbage (chopped)
1 can white beans (drained)
2 tablespoons white wine vinegar
1-2 tablespoons Worcestershire sauce (to taste)
fine sea salt and ground black pepper
small bunch of parsley

Steps:

  • Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
  • If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
  • Once the stock and the meat are cooked, make the soup.
  • Chop the onions and the bacon (if necessary).
  • Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
  • Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
  • Add the stock. Cook for about 10 minutes.
  • In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
  • Add the shredded meat and heat through for a few minutes.
  • Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
  • Serve sprinkled with fresh parsley if desired.

Nutrition Facts : ServingSize 1 /6 of the soup, Calories 462 kcal, Carbohydrate 41 g, Protein 29 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 1402 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 12 g

LEFTOVER ROAST LAMB & WINTER VEGETABLE SOUP



Leftover Roast Lamb & Winter Vegetable Soup image

A hearty & filling winter vegetable soup made with homemade lamb bone broth, leftover roast lamb and seasonal vegetables.

Provided by Elizabeth

Categories     Soup

Time 5h15m

Number Of Ingredients 18

leftover lamb roast bones
1 carrot (cut lengthwise)
1 brown onion (quartered)
1 bulb garlic (cut through the middle)
1 stick celery
3 tbsp olive oil
cold water (to cover)
1 tbsp butter
1 tbsp sunflower oil
1 onion (diced)
2 medium carrots (diced)
1 medium parsnip (diced)
200 grams swede (diced)
2 medium potatoes (diced)
200 grams leftover roast lamb (diced)
1.2 litres lamb bone broth
Shetland sea salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • To prepare the bone broth, preheat oven to 180 C.
  • Place any leftover lamb roast bones on a roasting tray and scatter the unpeeled, quartered onion, halved carrot, celery stick and garlic. Drizzle with the olive oil and roast in the centre of the oven for 45 minutes.
  • Transfer the roasted bones and vegetables to a large stockpot. Cover with water and bring to the boil. Reduce to a simmer and cover, leaving the lid slightly ajar, for four hours or so.
  • Strain off the bone broth and refrigerate or freeze until needed.
  • To prepare the soup, heat the butter and sunflower oil in a soup pan.
  • Saute the onion, stirring occasionally while you dice and add the remaining vegetables.
  • Add the diced lamb, pour over the lamb bone broth and bring to a simmer.
  • Simmer gently for 20 minutes, until the vegetables are tender.
  • Carefully transfer a few ladlefuls of the chunky soup to a blender and blend until smooth. Alternatively, use a hand blender and pulse for a few seconds to thicken the soup somewhat. Season well to taste.
  • Serve warm with buttered crusty bread or buttered bannocks.

Nutrition Facts : Calories 463 kcal, Carbohydrate 40 g, Protein 13 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 113 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

HEARTY LAMB & BARLEY SOUP



Hearty lamb & barley soup image

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Provided by Good Food team

Time 35m

Number Of Ingredients 9

1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
½ large onion , finely chopped
50g pearl barley
600g mixed root vegetable (we used potato, parsnip and swede, cubed)
2 tsp Worcestershire sauce
1 ¾ 1 litre lamb or beef stock
1 thyme sprig
100g green bean (frozen are fine), finely chopped

Steps:

  • Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
  • When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium

LAMB AND VEGETABLE SOUP



Lamb and Vegetable Soup image

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.

Provided by Pat Nyswonger

Categories     One Dish Meals

Time 3h30m

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 303 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1294 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LAMB BARLEY SOUP



Lamb Barley Soup image

This is a hearty soup that is good for cold winter days. Lamb and vegetables are cooked in a beefy broth with chewy barley. You can add more vegetables if you like; this is very flexible. Serve by itself or with your favorite main dish.

Provided by baker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 pound ground lamb
½ large onion, chopped
1 (28 ounce) can diced tomatoes
2 cups water
3 (10.5 ounce) cans beef consomme
1 (10.75 ounce) can condensed tomato soup
4 medium carrots, chopped
3 stalks celery, chopped
½ cup barley
½ teaspoon chili powder
½ teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
  • Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 21.1 g, Cholesterol 38 mg, Fat 8.9 g, Fiber 4.3 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 799.6 mg, Sugar 7.4 g

NANNA'S SLOW COOKER LAMB SHANK AND VEGETABLE SOUP



Nanna's Slow Cooker Lamb Shank and Vegetable Soup image

This thick soup, is the ideal winter wamer. It is so filling just on its own and great for large families. Or freeze for pre-prepared meals when needed.

Provided by Kylie

Categories     Soup

Number Of Ingredients 15

2 litres Water
2 Lamb Shanks
2 Celery Sticks
1 Large Onions
125 g Soup Mix
75 g Rice
1 Large Potatoes
½ Leek
1 Zucchini
3 Carrots
2 Parsnips
1 Small Swede
1 Small Turnip
1 ½ tbsp Vegeta
3 tbsp Powder Chicken Stock

Steps:

  • Grate the zucchini, carrots, parsnips, turnips, and swede. Finely dice the onion and potato, then thickly dice the celery.
  • Add all the grated and chopped vegetables to the slow cooker. Along with the rice, soup mix, powdered chicken shock, and vegeta.
  • Make a well in the center and pour in 1 liter of water. Mix well.
  • Once mix, press the lamb shanks down into the mixture and top up the water till it reaches the max level on your slow cooker.
  • Put on the lid and set to low and let it cook for 8 hours.
  • Once you reach the 6-hour mark, take the lamb shanks out and set them aside to cool. Give the mixture a stir and top on the water till it reaches the max level again.
  • Once cooled, tear off the meat into bite-size chunks and add the meat back into the slow cooker. Stir well and let cook for the remaining time.
  • Serve as is or with some cut up breadstick

Nutrition Facts : ServingSize 6 servings, Calories 390 kcal, Fat 7.3 g, SaturatedFat 2.8 g, Cholesterol 38 mg, Sodium 1774 mg, Carbohydrate 57.8 g, Fiber 12.6 g, Sugar 11 g, Protein 20.4 g

LAMB, BARLEY AND VEGETABLE SOUP



Lamb, Barley and Vegetable Soup image

A slow cooked lamb, barley and vegetable soup that is hearty and delicious. Ideal comfort food dinner recipe, that is perfect for winter.

Provided by Katrina - The Organised Housewife

Categories     Dinner

Time 8h10m

Number Of Ingredients 10

1 onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 teaspoon garlic, minced
4 cups beef stock
400g can crushed tomatoes
1 fresh rosemary spring
2 fresh bay leaves
1/2 cup pearl barley, rinsed, drained
2 lamb shanks

Steps:

  • Put all the vegetables into the slow cooker.
  • Pour over the stock & tomatoes, mix together.
  • Add in the bay leaves. rosemary and barley.
  • Push in the shanks.
  • Cover and set to cook on low for 8 hours.
  • Remove shanks, shred meat from bones.
  • Return meat to slow cooker and stir through.
  • Season to taste.

LAMB SHANK AND VEGETABLE SOUP



Lamb Shank and Vegetable Soup image

Make and share this Lamb Shank and Vegetable Soup recipe from Food.com.

Provided by Terese

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 lamb shanks
2 onions, chopped
2 cloves garlic, crushed
2 carrots, chopped
2 potatoes, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 liter chicken stock or 1 liter vegetable stock
1 liter water
1 (425 g) can chopped tomatoes
1/2 cup pearl barley
2 bay leaves
seasoning

Steps:

  • Heat oil in a large stock pot/saucepan.
  • Brown shanks well all over.
  • Transfer to a plate.
  • Add onions and garlic to pan.
  • Saute until onions are tender.
  • Stir in carrots, potatoes, turnip and pasrnip.
  • Cook for 1 minute.
  • Blend in remaining ingredients.
  • Return shanks to pot.
  • Bring to the boil.
  • Reduce heat.
  • Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
  • Transfer shanks to a dish.
  • Remove meat and chop roughly.
  • Add meat to soup.
  • Heat gently.
  • Serve with bread.

Nutrition Facts : Calories 658.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.7, Sodium 515.5, Carbohydrate 61.7, Fiber 9.9, Sugar 12.8, Protein 48.7

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