Low Sodium Hearty Lamb Soup

Cozy up with a bowl of Low Sodium Hearty Lamb Soup, a wholesome and nourishing dish designed for maximum flavor with minimal salt. This savory soup features tender chunks of lamb shoulder, simmered to perfection with earthy vegetables like carrots, celery, red potatoes, and green beans. A rich, aromatic base of low-sodium beef broth is infused with garlic, onion, bay leaves, and robust herbs like thyme and rosemary, creating layers of comforting flavors without relying on added sodium. This heart-healthy recipe is easy to prepare with just 20 minutes of prep time and is perfect for a warming family dinner. Garnished with fresh parsley, this soup is a delightful way to enjoy a satisfying, low-sodium meal packed with vibrant, natural goodness.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound Lamb shoulder
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 3 medium Carrots, diced
• 2 Celery stalks, diced
• 2 tablespoons Tomato paste
• 6 cups Low sodium beef broth
• 2 Bay leaves
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 2 cups Red potatoes, diced
• 1 cup Green beans, chopped
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Cut the lamb shoulder into bite-sized pieces, trimming off any excess fat.

Step 2

In a large pot, heat olive oil over medium-high heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes.

Step 3

Remove the lamb from the pot and set aside.

Step 4

In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Step 5

Add the diced carrots and celery to the pot, and cook for another 5 minutes.

Step 6

Stir in the tomato paste and cook for 2 minutes to remove the raw flavor.

Step 7

Pour in the low sodium beef broth, and return the lamb to the pot.

Step 8

Add the bay leaves, ground black pepper, dried thyme, and dried rosemary. Bring the soup to a boil.

Step 9

Reduce the heat to a low simmer, cover, and let it cook for 1 hour, stirring occasionally.

Step 10

After an hour, add the diced red potatoes and chopped green beans to the soup.

Step 11

Continue to simmer uncovered for an additional 20-30 minutes, or until the vegetables are tender and the lamb is cooked through.

Step 12

Adjust the seasoning with more pepper if necessary.

Step 13

Remove the bay leaves before serving.

Step 14

Garnish with chopped fresh parsley and serve hot.

Nutrition Facts

Serving size	(3081.4g)

Amount per serving	% Daily Value*
Calories	2204.6

Total Fat 129.4g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 453.6mg	0%
Sodium 1551.3mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 23.8g	0%
Total Sugars 31.3g
Protein 127.3g	0%

Vitamin D 0IU	0%
Calcium 489.3mg	0%
Iron 16.7mg	0%
Potassium 6348.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 22.6%

Carbs: 25.7%