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.
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!
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, Potatoes – 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!
- 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.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Bay Leaves: 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! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online.
- Barley (skip for a gluten free version!)
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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
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!
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Split Pea and Lamb Soup
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 No-Salt-Added Vegetable Stock
- 1 cup frozen peas
- 1 tsp dried basil
- 1 tsp Himalayan sea salt
- 1 tsp freshly ground Tellicherry 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!
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
Or tag me @theherbeevore in your photo on Instagram!
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Yes I made this and it was really good. It will be added to my recipe round up
Terry
Love lamb. Great flavorful use of it