Description
A hearty and nutritious soup made with ground lamb, tender vegetables, and savory broth—perfect for a wholesome weeknight meal.
Ingredients
- 3 garlic cloves (minced)
- 1 tsp salt
- 1 large onion (diced into 1/2-inch pieces)
- 1 tsp dried oregano (crushed between your fingers to release aroma)
- 8 medium Yukon gold potatoes (peeled and cut into 1/2-inch cubes)
- 1 cup frozen peas (I use Birds Eye for their consistent quality)
- 4 cups beef broth (reduced sodium preferred)
- 1 lb ground lamb
- 4 cups tomato juice
- 3 celery stalks (sliced 1/4-inch thick)
- 2 tbsp Worcestershire sauce (I use Lea & Perrins)
- 1/2 tsp black pepper
- 1 cup frozen corn
- 1/2 cup fresh parsley (finely chopped for garnish)
- 2 medium carrots (peeled and sliced into 1/4-inch rounds)
Instructions
1. Heat a large stock pot over medium-high heat.
2. Apply non-stick cooking spray or a bit of oil if not using a non-stick pan.
3. Add diced onion and garlic to the pot, seasoning with a pinch of salt and pepper.
4. Sauté until the onions start to soften, approximately 4-6 minutes.
5. Add ground lamb to the pot, seasoning again with a pinch of salt and pepper.
6. Use a potato masher or wooden spoon to break the meat into bite-sized pieces as it cooks.
7. Continue cooking until the lamb is about halfway browned.
8. Add diced carrots and celery to the pot, along with another pinch of salt and pepper.
9. Cook until the vegetables start to become tender, roughly 6-8 minutes.
10. Stir in Worcestershire sauce, oregano, and potato cubes.
11. Cook for 1-2 more minutes, stirring occasionally to blend the flavors.
12. Pour beef broth and tomato into the pan and bring the mixture to a boil.
13. Stir in the frozen vegetables, then bring everything back to a boil.
14. Cover the pot with a lid, reduce the heat to low, and let it simmer for 30 minutes to develop the flavors fully.
15. After simmering, add fresh parsley to the pot.
16. Taste the dish and adjust the seasoning with more salt and pepper if needed.
17. Serve hot and enjoy your hearty lamb and vegetable stew.
Notes
For a leaner version, drain excess fat after browning the lamb.
Use low-sodium broth to better control salt levels.
The soup stores well in the refrigerator for up to 4 days and freezes beautifully for make-ahead meals.
Add a splash of lemon juice before serving for a bright finish.