Lamb Vegetable Soup
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Lamb Vegetable Soup
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Warm up with this hearty bowl of Lamb Vegetable Soup filled with hearty potatoes, celery, carrots, and ground lamb.
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Ingredients
- 1 pound ground lamb
- 1 teaspoon salt (divided)
- ½ teaspoon pepper
- 1 large onion (diced)
- 2 medium carrots (peeled and diced)
- 3 talks 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
- ½ cup fresh parsley (minced)
- salt and pepper (to taste)
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- This dish works great with ground beef if you prefer. It’s also great for freezing.
Nutrition Information
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Serving
1cup
Calories
376kcal
(19%)
Carbohydrates
47g
(16%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
41mg
(14%)
Sodium
837mg
(35%)
Potassium
1447mg
(41%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
3593IU
(72%)
Vitamin C
72mg
(80%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 376kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 837mg | 35% |
| Potassium | 1447mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 3593IU | 72% |
| Vitamin C | 72mg | 80% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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