As the weather starts to cool down, there’s nothing like a warm and comforting bowl of lamb soup to cozy up with. Rich, flavorful, and satisfying, lamb soup is a perfect meal for a chilly evening. Whether you’re in the mood for something classic and traditional or adventurous and exotic, we’ve got you covered.
From hearty, slow-cooked stews to bright and refreshing soups, our collection of 20 Hearty Lamb Soup Recipes has something for everyone. With flavors ranging from tender lamb and creamy barley to spicy lentils and tangy tomatoes, there’s no shortage of inspiration here. So grab a spoon, settle in, and get ready to warm up with these deliciously cozy recipes.
Classic Lamb and Barley Soup
This hearty soup is a staple of traditional British cuisine, perfect for warming up on a chilly day. Made with tender lamb, nutty barley, and aromatic vegetables, it’s a comforting and satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup pearl barley
– 4 cups lamb or beef broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender.
2. Add the lamb and cook, breaking up with a spoon, until browned.
3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until the barley is tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Moroccan Harira Lamb Soup
Moroccan Harira Lamb Soup: A Hearty and Flavorful Stew
Moroccan cuisine is renowned for its rich flavors and aromas, and this lamb soup is no exception. This traditional recipe, known as Harira, is a staple in Moroccan households and is often served during special occasions.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups lamb broth or beef broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 sprigs fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the lamb pieces and cook until browned, about 5 minutes.
3. Add the onions, garlic, cumin, paprika, salt, and pepper. Cook until the onions are translucent, about 5 minutes.
4. Add the diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 1 hour or until the lamb is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Spicy Lamb and Lentil Soup
Warm up with this flavorful and nutritious soup that combines the richness of lamb with the comfort of lentils.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add lentils, broth, tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until lentils are tender.
4. Season with additional salt and pepper if needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Greek Avgolemono Lamb Soup
A classic Greek soup that combines tender lamb with a rich and creamy avgolemono sauce, served with a sprinkle of fresh parsley.
Ingredients:
– 1 pound boneless lamb shoulder or shank, cut into 2-inch pieces
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup white wine (optional)
– 2 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, oregano, paprika, salt, and pepper to the pot. Cook until onion is translucent, about 3 minutes.
3. Pour in chicken broth and wine (if using). Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until lamb is tender.
4. Remove pot from heat and stir in egg yolks and lemon juice. Serve hot, garnished with chopped parsley.
Cooking Time: Approximately 2 1/2 hours.
Slow-Cooked Lamb Shank Soup
Warm Up with a Hearty Slow-Cooked Lamb Shank Soup
This comforting soup is perfect for a chilly day or a special occasion. Tender lamb shanks, rich flavors, and a velvety broth come together in this easy-to-make recipe.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups lamb broth or beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker to low.
2. Heat oil in a large skillet over medium-high heat. Brown lamb shanks, then set aside.
3. Add onion, garlic, carrots, and celery; cook until vegetables are tender.
4. Add browned lamb shanks, diced tomatoes, broth, and thyme. Season with salt and pepper.
5. Cook on low for 8 hours or high for 4-6 hours.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 8 hours (low) or 4-6 hours (high)
Lamb and Vegetable Noodle Soup
Warm up with this comforting and flavorful soup made with tender lamb, a variety of vegetables, and soft noodles.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 1 large potato, peeled and diced
– 8 ounces egg noodles
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the lamb over medium-high heat, about 5 minutes.
2. Add the carrots, celery, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the potato, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lamb is tender.
4. Cook the egg noodles according to package instructions.
5. Serve the soup hot, topped with cooked noodles.
Cooking Time: 30-40 minutes
Persian Lamb and Chickpea Soup
This hearty soup is a staple of Persian cuisine, with tender lamb, creamy chickpeas, and aromatic spices that warm the soul. Serve with crusty bread or over fluffy rice for a comforting meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) chickpeas, drained and rinsed
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, and smoked paprika. Cook until onion is translucent, about 3-4 minutes.
3. Add chickpeas, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until lamb is tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Lamb and Spinach Soup with Lemon
This refreshing soup combines the rich flavors of lamb and spinach with a burst of citrus from freshly squeezed lemon juice, perfect for a cozy evening meal or a light lunch.
Ingredients:
– 1 pound lamb shoulder or neck, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Stir in spinach, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lamb is tender.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 30-40 minutes
Indian Spiced Lamb Mulligatawny Soup
Warm up with the comforting flavors of India’s most popular soup, Mulligatawny! This rich and aromatic lamb-based recipe combines tender chunks of meat with a blend of spices, making it a perfect treat for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes
– 1 can (14 oz) diced tomatoes
– 4 cups lamb or beef broth
– 1 tablespoon tomato paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the lamb pieces and cook until browned on all sides, about 5 minutes.
3. Add the onions, garlic, cumin, curry powder, turmeric, and chili flakes. Cook for 2-3 minutes, or until the onions are translucent.
4. Stir in the diced tomatoes, broth, and tomato paste. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 40-45 minutes
Lamb and Tomato Orzo Soup
Warm up with this flavorful and comforting soup that combines tender lamb, juicy tomatoes, and nutty orzo.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup orzo pasta
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in diced tomatoes, chicken broth, and orzo. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until orzo is tender.
4. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Lamb and White Bean Minestrone
This flavorful minestrone soup combines the rich flavors of lamb, cannellini beans, and vegetables with a hint of Italian spices. Perfect for a comforting and nourishing meal on a chilly day.
Ingredients:
– 1 pound boneless lamb shoulder, cut into small pieces
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot or Dutch oven, brown the lamb over medium-high heat, about 5 minutes.
2. Add the chopped vegetables and cook until they start to soften, about 3-4 minutes.
3. Add the cannellini beans, chicken broth, water, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lamb is tender.
4. Taste and adjust seasoning as needed. Serve hot with grated Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Turkish Yogurt and Lamb Soup
This hearty soup is a staple of Turkish cuisine, combining the richness of lamb with the tanginess of yogurt.
Ingredients:
– 1 pound boneless lamb shoulder, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 cups chicken broth
– 1 cup water
– 1/4 cup Turkish yogurt (or plain Greek yogurt)
– Salt and black pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, garlic, and carrots. Cook until vegetables are tender, about 10 minutes.
3. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until lamb is tender.
4. Stir in Turkish yogurt. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh parsley or dill.
Cooking Time: About 45-50 minutes
Lamb and Sweet Potato Curry Soup
Warm up with this comforting and flavorful curry soup featuring tender lamb and sweet potatoes. Perfect for a cozy evening or a quick lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, curry powder, and turmeric. Cook until onion is translucent, about 3 minutes.
3. Add sweet potatoes, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves.
Cooking Time: 40-45 minutes
Lamb and Pearl Onion Soup with Herbs
This hearty soup is a perfect blend of tender lamb, sweet pearl onions, and fragrant herbs, making it a warm and comforting meal for any occasion. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 1-inch cubes
– 2 tablespoons olive oil
– 3 large pearl onions, peeled and sliced
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– 4 cups chicken broth
– 1 cup white wine (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, garlic, rosemary, and thyme. Cook for an additional 3-4 minutes or until onions are softened.
3. Pour in broth and wine (if using). Bring to a boil, then reduce heat and simmer for 1 hour or until lamb is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour and 15 minutes
Lamb and Cabbage Soup with Dill
This hearty soup is a perfect blend of tender lamb, crunchy cabbage, and fresh dill, all simmered together in a flavorful broth.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium head of cabbage, shredded
– 4 cups chicken broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon dried dill weed
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add cabbage, broth, water, tomato paste, and dill. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lamb is tender.
5. Serve hot, garnished with fresh dill if desired.
Cooking Time: 45-50 minutes
Lamb and Wild Rice Soup
This hearty soup combines the rich flavor of lamb with the nutty taste of wild rice, perfect for a cold winter’s day. With its comforting aroma and satisfying texture, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups wild rice blend
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add wild rice blend, broth, water, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until rice is tender.
4. Season with salt and pepper to taste. Serve hot.
Cooking Time: 45-50 minutes
Lamb and Pumpkin Soup with Cumin
Warm up with this fragrant and flavorful soup that combines the richness of lamb with the sweetness of pumpkin, all tied together with a hint of cumin. Perfect for a chilly evening or a comforting pick-me-up any time of the year.
Ingredients:
– 1 pound boneless lamb shoulder, diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 teaspoons ground cumin
– 1 teaspoon dried thyme
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onions and garlic; cook until softened, about 3-4 minutes.
3. Add the pumpkin, cumin, thyme, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until the pumpkin is tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup to desired consistency.
5. Stir in heavy cream or half-and-half, if using. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs or croutons, if desired.
Cooking Time: 45-50 minutes
Lamb and Fennel Soup with Orange Zest
This creamy soup is a perfect blend of rich lamb, sweet fennel, and citrusy orange zest. It’s a comforting and flavorful meal for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 bulbs fennel, chopped (white and green parts)
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed orange juice
– Orange zest, for garnish (about 2 tablespoons)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the fennel, onion, garlic, thyme, salt, and pepper to the pot. Cook for an additional 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
4. Stir in the orange juice and adjust seasoning as needed.
5. Serve hot, garnished with orange zest.
Cooking Time: 1 hour 15 minutes
Lamb and Quinoa Soup with Mint
A flavorful and nutritious soup that combines the rich taste of lamb with the nutty goodness of quinoa and a hint of refreshing mint.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch pieces
– 2 cups water or lamb broth
– 1 cup quinoa, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion, garlic, cumin, coriander, salt, and pepper to the pot. Cook for an additional 2-3 minutes, until the onion is translucent.
3. Add the quinoa and water or broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is tender.
4. Stir in the chopped mint leaves.
5. Serve hot, garnished with additional mint if desired.
Cooking Time: 35-40 minutes
Lamb and Roasted Garlic Soup
Lamb and Roasted Garlic Soup Recipe
This hearty soup combines the rich flavors of lamb with the deep, savory notes of roasted garlic, making it a perfect comfort food for chilly evenings. With minimal ingredients and easy preparation, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 3 large cloves garlic, peeled
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 4 cups chicken broth
– 1 cup water
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap garlic cloves in foil, drizzle with olive oil, and roast for 30-40 minutes or until tender.
3. In a large pot, combine lamb, carrots, celery, broth, and water.
4. Bring to a boil, then reduce heat and simmer for 1-2 hours or until lamb is tender.
5. Remove garlic from foil, squeeze into the soup, and season with salt and pepper.
6. Serve hot, topped with heavy cream if desired, and garnished with parsley or chives.
Cooking Time: Approximately 3-4 hours total
Summary
Cozy up on chilly nights with these 20 delicious and comforting lamb soup recipes. From classic combinations like lamb and barley to spicy twists like Moroccan harira, there’s something for everyone. Try slow-cooked lamb shank soup or hearty lentil soups with a kick of cumin. For a taste of the Mediterranean, enjoy Greek avgolemono or Turkish yogurt and lamb soups. With a variety of vegetables, grains, and spices to choose from, you’ll never tire of these satisfying bowls of goodness. Perfect for family dinners or solo meals, these lamb soup recipes are sure to warm your heart and belly.
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