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Split Pea and Lamb Soup Recipe

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?

  • Carrots, Celery, Onion, PotatoesI got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

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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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Get the Same Recipes For This Split Pea Soup with Lamb!

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

As always, if you make this lamb split pea soup with potatoes recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Split Pea and Lamb Soup

The Herbeevore
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 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 345 kcal

Ingredients
  

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!

Notes

Save Money on Fresh Produce!

I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

Nutrition

Calories: 345kcalCarbohydrates: 66gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1451mgPotassium: 1111mgFiber: 19gSugar: 13gVitamin A: 6087IUVitamin C: 28mgCalcium: 70mgIron: 4mg
Keyword lamb and pea soup, lamb soup recipes, lamb soup with split peas, lamb stew recipe, soup with lamb, split pea and lamb soup, split pea lamb soup
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Posted in American, High Fiber, High Protein, Meal Prep, Soups, Spring Recipes, The Herbeevore Recipes

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