Lamb Vegetable Soup – The Lemon Bowl®

Warm up with this hearty bowl of Lamb Vegetable Soup filled with hearty ،atoes, celery, carrots, and ground lamb.

S،ful of lamb vegetable soup.

With the crisp chill that comes with fall, many mark it as the s، of soup season. But I love soup so much, I’ll make it year round! While a warm bowl is great on a cold day, I find it can bring comfort regardless of the season or weather. This Lamb Vegetable Soup is a great twist on the cl،ic veggie soup. This recipe calls for a slew of different vegetables, but you can use whatever you have on hand!


  • Ground lamb: I love that lamb is tender, low-،, and nutrient dense.
  • Onion: I use a white onion as it’s the sweetest and it caramelizes quickly.
  • Celery: Doesn’t have much flavor, but it does have a lot of vitamins and nutrients. You could add leafy greens instead, like spinach, kale, or chard!
  • Carrots: Sweet and firm, they ،ld up well in soups and stews.
  • Garlic: Adds pungent, nutty, aromatic flavor to the stew.
  • Worcester،re sauce: Deep, rich, umami flavor added to the broth and veggies.
  • Oregano: I use dried oregano to add some earthy, peppery flavor, but you could also use fresh herbs as well. I also like to use fresh parsley.
  • Potatoes: I use Yukon gold ،atoes, but you could try using sweet ،atoes instead.
  • Beef broth: Makes for a flavorful base of the soup.
  • Tomato juice: Adds a bit of acidity to the soup as well as some tomato flavor and a ton of vitamin C.
  • Frozen vegetable medley: I typically use a medley of frozen peas and corn. But medleys come with a w،le variety, like green beans as well!

How to Make Lamb Vegetable Soup

person cutting carrots

To get s،ed, wash, ،l, and cut all of your veggies.

Sauteing onions in pan

Once your veggies are prepared, s، your soup by sautéing your onions in the bottom of a large ،.

Liz grating garlic.

Grate in your garlic, and sauté until the onions are softened.

Adding ground lamb to onion in a pan

Next you’ll add the ground lamb to the ، and break it up while it cooks, stirring it with the onions and garlic. Add a pinch of salt and pepper.

celery to soup in a ،

Once your lamb is halfway browned, add your carrots and celery, and keep cooking until veggies are tender.

Adding ،es to lamb veggie soup

Next you’ll stir in the oregano, Worcester،re sauce, and ،ato cubes, cooking an additional couple minutes for ،atoes to soften.

Adding beef broth to soup in a ،

Next you’ll add your beef stock and stir it in.

Adding tomato juice to soup in a ،

And the tomato juice.

Soup with frozen veggies added

Next add your frozen vegetables, stir them in, then cover and simmer for 30 minutes.

Lamb vegetable soup

Once the 30 minutes is up, add the fresh parsley and add additional salt and pepper as needed. Serve and enjoy your Lamb Vegetable Soup!

Frequently Asked Questions:

Where can I find ground lamb?

While it seems like an uncommon ingredient, ground lamb is found in every butcher department of every grocery store.

Can I make this ahead?

Yes! This is a great soup for freezing and eating later. In the freezer, this soup will keep for 3-4 months. To store leftovers, keep it in an airtight container for up to 5 days.

What do I serve with vegetable soup?

Change It Up

  • Switch the stock. If you don’t have or can’t have beef stock, you can also use chicken or veggie stock.
  • Change up the protein. You could use ground beef or turkey instead of the lamb, but lamb is very tender and tasty and worth trying. You could also omit the protein, add more veggies, and make it a purely vegetable soup.
  • Experiment with ،es. Instead of just oregano, use an Italian blend of ،es, or use fresh instead of dried.
A hearty bowl of lamb vegetable soup.

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Liz enjoying lamb vegetable soup.

Soups in general make me happy, but this Lamb Vegetable Soup is extremely satisfying with ،w customizable it is. Try it for yourself, and let me know if you change things!

Your s، is waiting.

Lamb vegetable soup

Lamb Vegetable Soup

Warm up with this hearty bowl of Lamb Vegetable Soup filled with hearty ،atoes, celery, carrots, and ground lamb.

PREP: 15 minutes

COOK: 45 minutes

TOTAL: 1 ،ur



  • 1 pound ground lamb
  • 1 teas، salt (divided)
  • ½ teas، pepper
  • 1 large onion (diced)
  • 2 medium carrots (،led and diced)
  • 3 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 2 tables،s Worcester،re sauce
  • 1 teas، dried oregano
  • 8 medium Yukon Gold ،atoes (quartered)
  • 32 ounces beef broth (low sodium)
  • 32 ounces tomato juice
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ½ cup fresh parsley (minced)
  • salt and pepper (to taste)
  • Heat a large stock ، over medium-high heat. Spray with non-stick cooking spray or a little oil if you’re not using a non-stick pan.

  • Add diced onion and garlic to the pan along with a pinch of salt and pepper. Sauté until onions s، to soften, about 4-6 minutes. Place ground lamb in the pan along with another pinch salt and pepper then begin breaking down in to bite-sized pieces with a ،ato masher or wooden s،.

  • Once lamb is about halfway browned, add in the carrots and celery plus another pinch salt and pepper. Cook until veggies s، to become tender, about 6-8 minutes. Stir in Worcester،re, oregano, and ،ato cubes. Cook for 1-2 more minutes, stirring occasionally.

  • Pour beef broth and tomato into the pan and bring to a boil. Stir in frozen vegetables then bring back to a boil. Cover ، with a lid then reduce heat to low and simmer for 30 minutes. Add fresh parsley then check once more for seasoning. Adjust accordingly before serving.

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Serving: 1cupCalories: 376kcalCarbohydrates: 47gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gC،lesterol: 41mgSodium: 837mgPot،ium: 1447mgFiber: 7gSugar: 9gVitamin A: 3593IUVitamin C: 72mgCalcium: 85mgIron: 4mg