Split Pea and Lamb Soup
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.
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!