Vegetable Lamb Soup

Vegetable lamb soup makes use of any vegetables in the refrigerator and most any cut of lamb. Photo by Arlie Sommer.

vegetable Lamb Soup

Here’s our basic recipe for making a vegetable lamb soup. The ingredients below are more of a guide. Strict adherence is not required. Use whatever vegetables you have in your refrigerator. Carrots, celery, celeriac, potatoes and broccoli will all work. Lamb and garlic are required.

A variety of herbs can also be used. Pick from the savory herbs such as rosemary, thyme, parsley, chives, oregano, or cilantro, whatever you have on hand fresh or dried.

Ingredients

2 quarts of stock*

2 lbs lamb cut into 2-inch pieces

2T olive oil or butter

1T sea salt

1t freshly ground black pepper

2 medium onions

6 carrots, diced

3 celery stalks, diced

2 lbs of potatoes, cut into small cubes

3 to 4 cloves of garlic, smashed and chopped

2 cups of chopped fresh herbs or 2 tablespoons of dried herbs

Salt to taste

Directions

Step 1

Remove thawed lamb meat from the package and rest on a raised rack, removing the meat from its juices. Refrigerate overnight.

Step 2

Cover the bottom of a large (3-4 quarts) enamel dutch oven or stainless steel stock pan with olive oil or butter. Heat the pan on medium high. Salt and pepper the lamb meat and add to the hot pan and brown.

Step 3

Add the onions, carrots, celery, potatoes to the hot pan. Cook to brown and slightly tender. Add the crushed garlic, salt, pepper and fresh herbs. If you are using dried herbs, continue to cook for 8-10 minutes before adding the stock.

Step 4

Add 2 quarts of vegetable or beef stock. Bring to a boil and then reduce to simmer for 45 minutes and serve.

*Making Stock

Soup stock is versatile and can be made from whatever combination of ingredients you prefer or have on hand. This flavorful liquid can be made and frozen for later. If you freeze the stock in glass jars, cool the stock before putting in the freezer and be sure to leave lots of room at the top to prevent the jars from breaking. This recipe will make up to 8 quarts of stock.

Ingredients

6 lb beef knuckles or marrow bones

6 oz tomato paste

1 T olive oil

1 head of garlic, peeled and mashed

5 celery stocks, chopped in large pieces

6 carrots and stems, chopped in large pieces

1 oz dried mushrooms

1/2 oz thyme bundle

5 Lovage leaves, or as much as you like

Salt to taste

Directions

Step 1

Preheat your oven to 425°F. Mix the olive oil and tomato paste in a bowl and brush onto the beef bones.

Step 2

Place bones in a roasting pan, or on a parchment paper lined baking sheet and roast in the oven for about 30 minutes, turning the bones so they brown evenly.

Step 3

Add the roasted bones and the other ingredients to a large stock pot, cover in water, and simmer for 3 hours.

Step 4

Separate the solids from the liquid stock by pouring through a colander or sieve. Cool the stock completely before refrigerating or freezing.