Whole30 Hearty Mutton Soup

Cozy up with a bowl of this Whole30 Hearty Mutton Soup, a rich and flavorful dish that’s perfect for nourishing your body and soul. Packed with tender bone-in mutton, nutrient-dense vegetables like sweet potatoes, spinach, and carrots, and aromatic herbs such as thyme and rosemary, this wholesome soup is both hearty and health-conscious. Simmered low and slow in a savory beef broth with crushed tomatoes, it achieves a deep, comforting flavor that makes it ideal for chilly evenings or meal prepping. Ready in just over two hours, this paleo- and Whole30-friendly recipe is as satisfying as it is nutritious, offering a perfect balance of protein, veggies, and flavor. Serve it warm with a sprinkle of fresh herbs for a cozy, gluten-free meal that the whole family will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds mutton, bone-in
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 14.5 ounces whole tomatoes, crushed
• 6 cups beef broth
• 1 bay leaf
• 1 tablespoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups spinach leaves

Directions

Step 1

Begin by rinsing the mutton thoroughly under cold water. Pat dry using paper towels and cut into large chunks if necessary.

Step 2

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the mutton pieces and sear until browned on all sides. Remove the mutton and set aside.

Step 3

In the same pot, add chopped onion, sliced carrot, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.

Step 4

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Step 5

Return the browned mutton pieces to the pot. Add in diced sweet potatoes, crushed tomatoes (with their juices), and the beef broth.

Step 6

Stir in the bay leaf, fresh thyme, fresh rosemary, salt, and black pepper. Mix well to combine all ingredients.

Step 7

Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 90 to 120 minutes until the mutton is tender and the flavors are melded.

Step 8

During the last 10 minutes of cooking, add the spinach leaves to the pot. Stir until the leaves are wilted and mixed into the soup.

Step 9

Taste the soup for seasoning and adjust salt and pepper if needed.

Step 10

Remove the bay leaf, and serve the soup hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(3723.1g)

Amount per serving	% Daily Value*
Calories	3180.6

Total Fat 214.6g	0%
Saturated Fat 78.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 680.4mg	0%
Sodium 8915.9mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 28.1g	0%
Total Sugars 48.3g
Protein 195.5g	0%

Vitamin D 0IU	0%
Calcium 602.2mg	0%
Iron 35.3mg	0%
Potassium 6901.8mg	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: 59.9%

Protein: 24.3%

Carbs: 15.8%