Low Sodium Hearty Lamb Soup
Dive into comfort with this Low Sodium Hearty Lamb Soup, a nourishing one-pot meal brimming with rich flavors and wholesome ingredients. Tender lamb shoulder is perfectly browned for depth, then simmered in a low sodium beef broth infused with aromatic herbs like thyme and rosemary. Packed with fresh vegetables, including red potatoes, carrots, celery, and green beans, this soup offers vibrant color and nourishing goodness. With no added salt, it’s ideal for those seeking a heart-healthy option without compromising on flavor. Garnished with fresh parsley for a burst of brightness, this hearty lamb soup is the ultimate cold-weather companion, perfect for family dinners or cozy nights in.
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Recipe Information
Ingredients
- 1 pound Lamb shoulder
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 3 medium Carrots, diced
- 2 Celery stalks, diced
- 2 tablespoons Tomato paste
- 6 cups Low sodium beef broth
- 2 Bay leaves
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 cups Red potatoes, diced
- 1 cup Green beans, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming off any excess fat.
In a large pot, heat olive oil over medium-high heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes.
Remove the lamb from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the diced carrots and celery to the pot, and cook for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes to remove the raw flavor.
Pour in the low sodium beef broth, and return the lamb to the pot.
Add the bay leaves, ground black pepper, dried thyme, and dried rosemary. Bring the soup to a boil.
Reduce the heat to a low simmer, cover, and let it cook for 1 hour, stirring occasionally.
After an hour, add the diced red potatoes and chopped green beans to the soup.
Continue to simmer uncovered for an additional 20-30 minutes, or until the vegetables are tender and the lamb is cooked through.
Adjust the seasoning with more pepper if necessary.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 31.3 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6348 mg | 135% | |
*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.
