Heart-Healthy Hearty Lamb Soup
Warm up your soul with this nourishing and flavorful Heart-Healthy Hearty Lamb Soup, a perfect blend of comfort and wellness. Featuring lean lamb shoulder, fiber-rich barley, vibrant kale, and aromatic herbs like thyme and rosemary, this recipe is crafted to satisfy without compromising heart health. Slowly simmered in low-sodium chicken broth and diced tomatoes, the soup achieves a depth of flavor that’s both hearty and wholesome. Fresh vegetables like carrots, celery, and onions add layers of texture and natural sweetness, while garlic infuses a fragrant kick. Ready in just under two hours, this six-serving dish is ideal for cozy weeknight dinners or meal prep. Garnished with a sprinkle of fresh parsley, it’s a heartwarming bowl of goodness – and a delicious way to prioritize healthy eating. Perfect for anyone seeking low-fat, high-nutrient recipes, it’s a must-try for fans of lamb and homemade soups alike!
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Recipe Information
Ingredients
- 500 grams lean lamb shoulder
- 1 tablespoon olive oil
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 3 garlic cloves
- 1000 milliliters low-sodium chicken broth
- 400 grams diced tomatoes
- 100 grams kale
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 100 grams barley
- 2 tablespoons fresh parsley
Instructions
Trim any visible fat from the lamb shoulder and cut it into 2 cm cubes.
In a large soup pot, heat the olive oil over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
Remove the lamb from the pot and set aside. In the same pot, add the chopped onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Return the lamb to the pot. Add the low-sodium chicken broth, diced tomatoes, chopped kale, bay leaves, thyme, rosemary, black pepper, and salt.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 1 hour.
Add the barley, stir well, and continue to simmer for another 45 minutes, or until the lamb and barley are both tender.
Remove the bay leaves before serving. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 32.8 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3552 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
