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Lamb and Vegetable Soup

A hearty and comforting soup that combines tender ground lamb and a vibrant medley of vegetables, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb Ground Lamb (90% Lean) Substitute with lean ground beef or turkey if necessary.
  • 1 medium Onion Yellow onions add sweetness.
  • 2 stalks Celery Fresh and crunchy for texture.
  • 2 medium Carrots Adds sweetness.
  • 3 cloves Garlic Always use fresh garlic.
  • 1 can Crushed Tomatoes Use high-quality canned tomatoes.
  • 1 can Diced Tomatoes Use high-quality canned tomatoes.
  • 1 can Cannellini Beans Rinse and drain to reduce sodium.
  • 1 can Red Kidney Beans Rinse and drain to reduce sodium.
  • 4 cups Chicken Broth Homemade is best, but store-bought works too.
  • 2 tablespoons Red Wine Vinegar Adds tang that contrasts with richness.
  • 1 teaspoon Sugar Balances acidity of tomatoes.
  • 1 tablespoon Italian Seasoning Dried herbs offer excellent flavor base.
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1/2 teaspoon Red Pepper Flakes Add more for spice.
  • 1 cup Ditalini Pasta Can replace with any small pasta.
  • to taste Salt Season to taste.
  • to taste Pepper Season to taste.

Method
 

Preparation
  1. Brown the Ground Lamb: In a large pot, over medium-high heat, cook the ground lamb until browned, about 5-7 minutes. Break it into small pieces as it cooks.
  2. Add the Aromatics: Add diced onions, celery, carrots, and minced garlic to the browned lamb. Cook for another 5 minutes until vegetables soften and onions turn translucent.
  3. Build the Flavor Base: Stir in crushed tomatoes, diced tomatoes, drained cannellini and red kidney beans, chicken broth, red wine vinegar, sugar, and Italian seasoning. Bring to a boil and then reduce heat to a simmer for 25 minutes.
  4. Add the Pasta: Stir in the ditalini pasta and continue to simmer until the pasta is tender, about another 10 minutes.
  5. Final Seasoning: Taste the soup and adjust seasoning with salt and pepper as needed.

Notes

This soup is freezer-friendly. Skip adding pasta if freezing; add cooked pasta when reheating.