Hearty Lamb and Vegetable Soup
It's healthy, nutritious and easy one pot cooking. Yum!
This recipe is a warming hearty meal for any chilly winters night. It's packed full of nutritious vegies, broth and noodles, even the kids are going to love this one.
I love cooking soups and I love that you can pack all that juicy goodness into the one big pot. Your family is going to be asking you to make this soup again and again.
I love cooking this soup on a lazy Sunday afternoon when I have time to potter around the kitchen and let the soup simmer all afternoon to get the best out of all your ingredients.
When I have less time during the week I add all the ingreditents to a slow cooker or crock pot in the morning and my family has a hearty meal waiting for us when we get home. So easy.
This looks like a lot of ingredients but it is mainly all the vegetables. Get creative and use other vegetables you have in your crisper.
COOKS TIP: Chop your vegies all the same size so they cook evenly in the soup.
- Prep time: 20 min
- Cook time: 1 hour 30 min
- Ready in: 1 hour 50 min
- Yields: 8-10
- 850 g lamb necks or lamb chops
- Olive oil for browning
- 2 cloves of garlic optional
- 1 medium onion chopped
- 2 stalks celery with leaves chopped
- 2 medium carrots peeled and chopped
- 3 litres of water
- 1 medium swede peeled and chopped
- 1 medium turnip peeled and chopped
- 2 medium potatoes peeled and chopped
- 1 medium zucchini chopped
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn kernels
- 1 teaspoon of tomato paste
- 2 teaspoons of chicken stock powder or 2 stock cubes
- 100 grams thin rice or egg noodles
- Dash of Worcestershire Sauce
- 4 sprigs of parsley
- Salt and pepper to taste
- Cover the bottom of a large pan with olive and cook the lamb until brown. Remove from pan and set aside. Drain excess oil from pan leaving 1 tablespoon behind. Put the chopped onion, carrots and celery back into the pan and cook until slightly tender, about 5 minutes. Return the lamb back to the pan and add the water and chicken stock and bring to a gentle boil. Add the remaining chopped vegetables to the pan and reduce to a gentle simmer. Simmer soup for at least 1.5 hours or until lamb is tender and just about to fall off the bone.
- Remove the lamb from the pan and allow to cool slightly so it's easy to handle. Remove the lamb from the bones and chop into small pieces and return to the simmering soup.
- Finally, add the egg/rice noodles uncooked, dash of Worcesteshire Sauce, parsley and salt and pepper to taste.
- Serve with crusty bread.
Based on all the ingredients in the soup if made according to the recipe.
850g lamb necks/chops2627 calories
1 tablespoom of olive oil 159 calories
2 cloves of garlic8 calories
1 medium onion29 calories
2 stalks of celery9 calories
2 medium carrots90 calories
3 litres of water0 calories
1 medium swede32 calories
1 medium turnip27 calories
2 medium potatoes168 calories
1 medium zucchini35 calories
1/2 cup of frozen peas47 calories
1/2 cup of frozen corn kernels84 calories
1 teaspoon of tomato paste11 calories
2 teaspoons of chicken stock powder30 calories
100 grams of egg/rice noodles282 calories
Dash of Worcestershire Sauce32 calories
4 sprigs of parsley5 calories
TOTAL CALORIES = 3673
TOTAL KILOJULES = 15249
8 serves = 459.13 calories each serve
10 serves = 367.30 calories each serve
A large deep stock pot with a heavy base will help you create a yummy and delicious soup or stew every time.
Why not try these great variations on the recipe!
For a tasty and warming alternative you could substitute the lamb bones with chicken bones and leave everything else the same in the recipe. It will taste just as good as the lamb soup version. You could use the left over chicken carcass from your roast or babeque chicken (you can freeze so you always have some chicken bones handy) or I sometimes use raw chicken wings or chicken pieces depending on what's on special. You could also ask your local butcher if has sells raw chicken carcasses.
For a real hearty treat you could use beef soup bones in place of the lamb. This will make a richer darker soup especially if you brown the beef well before cooking which will caramelise it and give a lovely rich flavour. The only difference would be that you substitute the chicken stock powder with beef stock powder.
Try the vegetarian version of this hearty soup. You could include some canned or dried beans or legumes like red kidney beans, lima beans, chick peas or butter beans. Pearl barley can also be used as a substitution for the meat. Just replace the chicken stock with vegetable stock.
If you are cooking with dried beans or pearl barley allow time for soaking and cooking as per the instructions on the packet.