Whole30 Hearty Mutton Soup
Warm your soul with this Whole30 Hearty Mutton Soup—a nutrient-rich, savory dish that's perfect for cozy nights or meal prepping. Featuring tender, slow-simmered mutton, sweet potatoes, and a medley of wholesome vegetables like carrots, celery, and spinach, this recipe is both satisfying and healthy. Simmered in a flavorful base of beef broth, crushed tomatoes, fresh thyme, and rosemary, this soup delivers an aromatic depth that pairs beautifully with the melt-in-your-mouth mutton. Designed to fit Whole30 guidelines, it's free from dairy, grains, and added sugars, making it ideal for clean eating. Ready in just over two hours with minimal prep, this six-serving one-pot wonder is a comforting, hearty meal that will leave you nourished and impressed. Perfect for dinner or packed lunches, it's a must-try for mutton lovers and Whole30 enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds mutton, bone-in
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 14.5 ounces whole tomatoes, crushed
- 6 cups beef broth
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups spinach leaves
Instructions
Begin by rinsing the mutton thoroughly under cold water. Pat dry using paper towels and cut into large chunks if necessary.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the mutton pieces and sear until browned on all sides. Remove the mutton and set aside.
In the same pot, add chopped onion, sliced carrot, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Return the browned mutton pieces to the pot. Add in diced sweet potatoes, crushed tomatoes (with their juices), and the beef broth.
Stir in the bay leaf, fresh thyme, fresh rosemary, salt, and black pepper. Mix well to combine all ingredients.
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 90 to 120 minutes until the mutton is tender and the flavors are melded.
During the last 10 minutes of cooking, add the spinach leaves to the pot. Stir until the leaves are wilted and mixed into the soup.
Taste the soup for seasoning and adjust salt and pepper if needed.
Remove the bay leaf, and serve the soup hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8916 mg | 388% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 48.3 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 6902 mg | 147% | |
*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.
