Whole30 Hearty Lamb Soup
Dive into the comforting warmth of Whole30 Hearty Lamb Soup, a rustic and nourishing dish that's both wholesome and packed with flavor. Featuring tender, seared boneless lamb shoulder simmered alongside a medley of vibrant vegetables like sweet potatoes, zucchini, and carrots, this soup is a true celebration of hearty, Whole30-approved ingredients. Enhanced with aromatic herbs like thyme and rosemary and rounded out with savory beef broth and a touch of tomato paste, every spoonful bursts with robust, satisfying depth. Perfect for meal prep or family dinners, this paleo-friendly soup is designed to keep you full and energized while staying true to your Whole30 goals. Serve it steaming hot with a fresh parsley garnish for a comforting bowl that feels like a warm hug on cooler days.
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Recipe Information
Ingredients
- 1 pound boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 3 minced garlic cloves
- 3 medium (sliced) carrots
- 3 sliced celery stalks
- 1 large (diced) sweet potato
- 1 diced zucchini
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
- 2 bay leaves
Instructions
Cut the boneless lamb shoulder into 1-inch cubes. Pat dry with paper towels and season with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Add the lamb cubes in batches to avoid overcrowding, and sear until all sides are browned, about 5 minutes per batch. Remove the lamb and set aside.
In the same pot, add diced onion and sauté until translucent, about 3 minutes.
Add minced garlic, sliced carrots, and sliced celery to the pot. Cook while stirring occasionally for another 5 minutes until slightly softened.
Stir in the diced sweet potato and zucchini, and cook for an additional 2 minutes.
Add tomato paste to the pot and stir well to coat the vegetables. Cook for 2 more minutes to enhance the flavors.
Return the browned lamb to the pot, along with canned diced tomatoes, beef broth, bay leaves, dried thyme, and dried rosemary.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the lamb and vegetables are tender.
Remove bay leaves and discard them.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 828 mg | 18% | |
*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.
