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    You are in: Home / Recipes / Lamb Soup Recipe
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    Lamb Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Carol3.14's Note:

    Hearty soup made with lamb and vegetables. Great rainy day meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast lamb shanks for approx 1 hour at 325 degrees until well browned on both sides.
    2. 2
      Mince 1 onion and half the carrots in food processor.
    3. 3
      In a large pot bring 8 cups of water or vegetable stock to a boil. Add lamb, minced onion, minced carrot, salt and pepper and simmer until lamb is tender and is easily removed from the bone.
    4. 4
      De-bone and chop lamb meat and return to pot.
    5. 5
      Add tomato paste, vinegar and wine, simmer for 15 minutes.
    6. 6
      Add diced potatoes, remaining carrots (diced) and remaining onion (diced small).
    7. 7
      Simmer until vegetables are tender, add salt and pepper to taste.
    8. 8
      Add frozen peas 5-10 minutes before serving so they don't get mushy.
    9. 9
      Serve with beer bread.

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    Nutritional Facts for Lamb Soup

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 681.4
     
    Calories from Fat 255
    37%
    Total Fat 28.3 g
    43%
    Saturated Fat 11.5 g
    57%
    Cholesterol 201.7 mg
    67%
    Sodium 592.6 mg
    24%
    Total Carbohydrate 35.5 g
    11%
    Dietary Fiber 6.2 g
    24%
    Sugars 7.6 g
    30%
    Protein 64.7 g
    129%

    The following items or measurements are not included:

    mixed Italian herbs

    seasoned rice vinegar

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