Whole30 Hearty Lamb Soup

Warm up with a bowl of Whole30 Hearty Lamb Soup, a nourishing and flavor-packed dish that perfectly balances tender lamb, hearty vegetables, and aromatic herbs. This paleo-friendly, Whole30-compliant recipe features seared boneless lamb shoulder simmered with a medley of sweet potatoes, zucchini, carrots, and celery in a rich tomato and beef broth base. Seasoned with fragrant thyme, rosemary, and bay leaves, every spoonful offers comforting, slow-cooked depth that's ideal for colder weather or meal prepping. Ready in just under two hours and bursting with wholesome, nutrient-dense ingredients, this one-pot wonder is perfect for family dinners or a satisfying weeknight meal. Serve it hot, garnished with fresh parsley for a refreshing finish.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound boneless lamb shoulder
• 2 tablespoons olive oil
• 1 large (diced) yellow onion
• 3 minced garlic cloves
• 3 medium (sliced) carrots
• 3 sliced celery stalks
• 1 large (diced) sweet potato
• 1 diced zucchini
• 2 tablespoons tomato paste
• 14.5 ounces canned diced tomatoes
• 4 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped) fresh parsley
• 2 bay leaves

Directions

Step 1

Cut the boneless lamb shoulder into 1-inch cubes. Pat dry with paper towels and season with salt and black pepper.

Step 2

In a large pot, heat olive oil over medium-high heat. Add the lamb cubes in batches to avoid overcrowding, and sear until all sides are browned, about 5 minutes per batch. Remove the lamb and set aside.

Step 3

In the same pot, add diced onion and sauté until translucent, about 3 minutes.

Step 4

Add minced garlic, sliced carrots, and sliced celery to the pot. Cook while stirring occasionally for another 5 minutes until slightly softened.

Step 5

Stir in the diced sweet potato and zucchini, and cook for an additional 2 minutes.

Step 6

Add tomato paste to the pot and stir well to coat the vegetables. Cook for 2 more minutes to enhance the flavors.

Step 7

Return the browned lamb to the pot, along with canned diced tomatoes, beef broth, bay leaves, dried thyme, and dried rosemary.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the lamb and vegetables are tender.

Step 9

Remove bay leaves and discard them.

Step 10

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 11

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3346.7g)

Amount per serving	% Daily Value*
Calories	2208.1

Total Fat 144.2g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 8.9g
Cholesterol 353.8mg	0%
Sodium 9721.4mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 36.0g	0%
Total Sugars 68.1g
Protein 111.3g	0%

Vitamin D 0IU	0%
Calcium 742.6mg	0%
Iron 17.6mg	0%
Potassium 6442.7mg	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: 57.8%

Protein: 19.8%

Carbs: 22.4%