Soups are one of the best comfort foods during winter time. This lamb soup with herbs can be made in only one pot!
I love soup because it’s not heavy on the stomach. It’s also a great way to stay warm while aiming for healthy eating when it’s cold.
After traveling in the winter, I usually make this heart-warming one-pot healthy soup with lamb and herbs. December is one of our busiest times of the year, and not because of the holidays (that too), but because we somehow managed to cram in our wedding 13 years ago, just a week from Christmas day. And a week after Christmas it’s New Year’s, but before we take out the fireworks and welcome the new year, we squeeze in my husband’s birthday which just happens to be New Year’s eve.
Last year, we ended up taking a business trip to New York, which lasted for four days and the following day we had a birthday/New Year’s party at our house. O I hope you followed all that, and boy am I glad that all that celebrating is over.
After all the parties and all the food, all I needed was a bowl of fresh healthy soup to give me that comforting feeling of home (and some sleep).
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All in one-pot healthy soup?
You betcha! You could use a Dutch oven to make this soup and evenly distribute the heat but it’s not required. You can just make it on the stovetop and it will still cook well.
Good food should be easy to make and this is a complete meal. In this simple recipe, there’s no need for all the extra pots and pans we usually use to make lamb soup. That’s the best part. The cook time is short because it’s pretty much putting one thing after the next, and simmering for a few hours, while you do all of your other tasks.
With meaty chunks of lamb and savory vegetables, this healthy lamb soup is similar to an Irish stew and middle eastern lamb stew.
Our whole family enjoys this healthy soup as a soup, but you could also add it to mashed potatoes, rice, or quinoa, like a hearty meat gravy. You can also eat it with warm crusty bread or fresh dinner rolls.
Key Ingredients to make this recipe:
To make this one-pot meal, you need the following key ingredients.
10 lamb chops: Rich in vitamin B and very rich in protein
3 Tbsp olive oil: This is best for flavor and it has antioxidant and anti-inflammatory properties
1 onion, thinly sliced: This helps to reduce cholesterol levels and help to reduce blood pressure.
1 medium carrot, sliced: Carrots are rich in vitamin A and have antioxidants.
1 red bell pepper, sliced: These are packed with vitamin C and potassium.
6 cups boiled water: If you add cold water, the temperature of the food drops, and the cooking time increases.
2 Tbsp tomato paste: It thickens the soup and adds to the flavor
½ Tbsp sea salt: You can add more to taste. I recommend Pink Himalayan sea salt because it’s a raw salt and contains more magnesium and potassium than other salts. You’re also getting less sodium but a better taste than you do from other salts.
½ Tbsp ground black pepper: For taste and aroma
1 bay leaf: Bay leaves are used to flavor soups and hearty stews for their light, herbal flavor. They are rich in vitamin A, vitamin B6, and vitamin C which support a healthy immune system
2 stems of fresh rosemary: For fragrance and to boost the immune system
Along with these ingredients, you will need other herbs such as dill, parsley, thyme, sage, oregano, and tarragon
Find the full printable recipe with specific measurements below.
How To Make the One-Pot Healthy Lamb soup
To make this easy recipe, follow the step-by-step instructions below:
Steps 1 and 2 : Sauté the fresh vegetables
In a large pot on a stovetop over medium heat, add 1 Tablespoon of olive oil. Using a wooden spoon or spatula, sauté the onions for a little time until they are transparent (about 5 minutes.) Add in the fresh vegetables- carrot and red bell pepper, then sauté for another 5 minutes, stirring occasionally. Transfer the cooked vegetables onto a plate and set aside.
Step 2: Add the lamb meat
Switch up to medium-high heat then add in the lamb meat. Sprinkle the sea salt and pepper over both sides and be sure to brown them up on all sides.
Step 3: Add the herbs
Turn the heat to medium and add in the bay leaf along with all of the chopped fresh herbs for maximum flavor.
Step 4: Stir in the tomato paste
Once done, add 6 cups of boiled water. To thicken the soup, stir in the tomato paste.
Step 5: Add back the vegetables
Add the vegetables back in and if you’d like more salt to taste.
Step 6: Simmer the soup
Turn heat down to lowest, put the lid on, and simmer for 4 hours
Expert tips for best results
- All the stems must be removed and leaves chopped from the herbs.
- The soup recipes should simmer for a long time because lamb chunks become extra tender during a long simmer. The flavors from the herbs are also stronger and more intense by the end of cooking and the soup tastes better.
- Fresh vegetables are always better than frozen ones.
- If you can’t find lamb chops, you can replace them with lamb leg or lamb stew meat.
Next time you think of soup, during the winter or on a rainy day, try this delicious, heart-warming one-pot healthy soup with lamb and herbs
Pairing Lamb Stew Soup
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Other Delicious lamb recipes you’ll love:
If you love Shepherds Pie, you can make it with lamb like in this recipe Classic Shepherds Pie Recipe with Ground Lamb for Dinner. In most soup recipes, lamb can be replaced with ground beef Simple One Pot Hearty Soup with Beef or Lamb If you’re a lamb lover, you’ll love this delicious, easy, and simple recipe with tiny pieces of bacon for dinner Juicy Lula Kebabs Baked in the Oven (Lamb Kebabs)
If you tried this One Pot Healthy Soup with Lamb and Herbs or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!
Other Tasty Lamb Recipes to Try
One Pot Healthy Soup with Lamb and Herbs
- 3 Tbsp olive oil
- 1 onion, thinly sliced
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 10 lamb chops
- ½ Tbsp sea salt, plus more to taste
- ½ Tbsp ground black pepper
- 1 bay leaf
- 2 stems dill, stems removed, leaves chopped
- 2 stems parsley, stems removed, leaves chopped
- 2 stems rosemary, stems removed, leaves chopped
- 1 stem thyme, stems removed, leaves chopped
- 2 stems sage, stems removed, leaves chopped
- 1 stem oregano, stems removed, leaves chopped
- 2 stems tarragon, stems removed, leaves chopped
- 6 cups water, boiled
- 2 Tbsp tomato paste
- In a large pot over medium heat add olive oil.3 Tbsp olive oil
- Sauté the onions until they are transparent (about 5 minutes.) Add in the carrot and red bell pepper, then sauté for another 5 minutes, stirring occasionally.1 onion,, 1 medium carrot,, 1 red bell pepper,
- Transfer the vegetables onto a plate.
- Turn heat to medium-high and add in the lamb chops. Sprinkle salt and pepper over both sides and be sure to brown them up on all sides.10 lamb chops, ½ Tbsp sea salt,, ½ Tbsp ground black pepper
- Turn heat to medium and add in the bay leaf along with all of the chopped herbs.1 bay leaf, 2 stems dill,, 2 stems parsley,, 2 stems rosemary,, 1 stem thyme,, 2 stems sage,, 1 stem oregano,, 2 stems tarragon,
- Add 6 cups of boiled water and stir in the tomato paste.6 cups water,, 2 Tbsp tomato paste
- Add the vegetables back in and salt the soup to taste.1 onion,, 1 medium carrot,, ½ Tbsp sea salt,, 1 red bell pepper,
- Turn heat down to lowest, put the lid on, and simmer for 4 hours.
- Don’t cut the vegetables to small.
- Don’t grate the carrots.
- Let it simmer on the lowest heat for 3-4 hours.
- Season with salt and black pepper before simmering and after.
- Serve over as is or over mashed potatoes or rice.