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Split Pea and Lamb Soup Recipe

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This split pea and lamb soup has fantastic flavor and is delicious, hearty, and filling! Great to meal prep, make ahead, or batch cook for lunch.

This split pea soup is loaded with lamb shank, vegetables, parley, and root veggies for a fantastic take on this classic dish.

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Tired of boring split pea and ham?  Split Pea and Lamb Soup is a delicious and hearty soup to make for a twist on this classic!  It’s hearty, filling, and a great one-pot meal to make.

I first got the idea for this soup after watching an episode of Twin Peaks. The Double R Diner in the show had ‘split pea & lamb’ as a soup special for the week, and I always wanted to recreate it. Let me tell you, it’s as delicious as it sounds.

This Split Pea and Lamb Soup Recipe Is:

  • Warming
  • Earthy
  • Savory
  • Loaded with Vegetables
  • Hearty
  • Gluten Free
  • A Fun Twist on a Classic!
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Meal Prep Soups for the WIN!

This soup is so perfect for a spring or winter’s day, and super low-maintenance to make on an afternoon off. Also, this makes a lot of soup so there is plenty to re-heat for dinner during the week or pack for lunch. 

I’ve been making split pea soup for many years, since high school and before. I remember making a big batch of this soup and bringing some jars over to my grandma, and she said I’d make a good wife someday.  She was right (ha!), and I definitely enjoy making this for our family.

What’s In This Split Pea Soup with Lamb?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Carrots, Celery, Onion, Potatoes
  • Lamb – you can use lamb steaks, shanks, or lamb hock for this. We grilled up some lamb steaks, and I used the cooked meat for this soup. I also added the bones in the stock (and fished them out later) for extra flavor in the broth.
  • Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
  • Vegetable Stock
  • Extra virgin olive oil
  • Bay Leaf: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious!
  • Barley (skip for a gluten free version!)
  • Sea salt and black pepper
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How Do I Make This Lamb Soup with Split Peas?

  • In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.
  • Add the lamb shank, vegetable stock, split peas, barley, potatoes, and the bay leaves, and the pinch of cayenne. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally. Remove bay leaves before serving.
  • Remove the lamb shank, and shred the lamb meat off the bone. Add the meat back to the soup, and discard the bone.
  • When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!

Other Cozy Spring Soup Recipes You’ll Love!

Roasted Carrot Ginger Soup Recipe 

Lentil Pasta e Fagioli Soup Recipe 

Vegetable Udon Noodle Soup Recipe 

White Bean Pumpkin Soup Recipe

Fasolatha Recipe, Greek White Bean Soup 

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Split Pea and Lamb Soup

Kelly Jensen
This split pea and lamb soup has fantastic flavor and is delicious, hearty, and filling! Great to meal prep, make ahead, or batch cook for lunch. This split pea soup is loaded with lamb shank, vegetables, parley, and root veggies for a fantastic take on this classic dish.
5 from 5 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 345 kcal

Ingredients
  

  • 2 tsp Olive Oil divided
  • 4 large carrots sliced
  • 5 large celery stalks
  • 1 sweet onion
  • 3 bay leaves
  • 1/4 cup pearled barley omit for gluten free version
  • 1 lb split peas washed and sorted
  • 3 potatoes diced
  • 1 small lamb shank or 4 lamb steaks
  • 12 cups Vegetable Stock
  • 1 cup frozen peas
  • 1 tsp dried basil
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper

Instructions
 

  • In a large stock pot, heat 1 tsp olive oil and begin to sauté the onion on low heat. After 5 minutes add the celery and carrot, and sauté for 5 more minutes, stirring occasionally.
  • Add the lamb shank, vegetable stock, split peas, barley, potatoes, and the bay leaves, and the pinch of cayenne. Cook on low heat for 1 hour. After the hour, add the frozen peas and dried basil, and continue to cook on low for another hour, stirring occasionally until the lamb meat is cooked through. Remove bay leaves before serving.
  • Remove the lamb shank, and shred the lamb meat off the bone. Add the meat back to the soup, and discard the bone.
  • When you’re ready to dish up, drizzle a bit of olive oil on the top of each bowl and lots of fresh black pepper, and enjoy!

Nutrition

Calories: 345kcalCarbohydrates: 66gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 1111mgFiber: 19gSugar: 13gVitamin A: 6087IUVitamin C: 28mgCalcium: 70mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, High Fiber, High Protein, Meal Prep, Soups, Spring Recipes, The Herbeevore Recipes

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  1. Pingback:30 Best Spring Soup Recipes For You To Enjoy - Crafty Eats

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