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–+ servings
soup with lamb chops on top and sprinkled parsley.
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5 from 3 votes

One Pot Healthy Soup with Lamb and Herbs

A healthy bowl of a hot soup made out of Lamb and Herbs is the ultimate comforting recipe after a long trip or day.
Total Time4 hours 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Soup
Allergy: Dairy Free, Gluten Free, Nut Free
Servings: 5
Calories: 675kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 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

Instructions

  • 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,
    a wire rack with a soup pot on it with chopped and sauteed veggies and a wooden spoon.
  • Transfer the vegetables onto a plate.
    sauteed and chopped veggies on a white plate with a black rim.
  • 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,
    a soup pot with lamb chops and dill on a wire rack.
  • Add 6 cups of boiled water and stir in the tomato paste.
    6 cups water,, 2 Tbsp tomato paste
    a large black pot with greens atop lamb chops and broth.
  • Add the vegetables back in and salt the soup to taste.
    1 onion,, 1 medium carrot,, ½ Tbsp sea salt,, 1 red bell pepper,
    a large black soup pot filled with chopped veggies greens and broth on a wire rack.
  • Turn heat down to lowest, put the lid on, and simmer for 4 hours.

Notes

  • 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.

Nutrition

Calories: 675kcal | Carbohydrates: 7g | Protein: 85g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 257mg | Sodium: 974mg | Potassium: 1291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2993IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 8mg