Moroccan Lamb soup is the perfect solution for leftover lamb roast or a creative way to use ground lamb. It is my favourite thing to cook on a cold winters day as the blend of spices and herbs seem to warm you from the inside out. This soup is packed with vegetables, legumes and grains making it the perfect lunch!
Ingredients
Cooked Lamb Roast or Ground Lamb (beef is a great substitute if you don’t eat lamb)
beef stock
onion
bell pepper
Garlic
Carrots
Soup Mix (see note below)
can diced tomatoes
cumin
cinnamon
Ground ginger
thyme
Rosemary
parsley
Salt & Pepper
How to make Moroccan Lamb Soup
- If using ground meat brown it first. If using leftover roast cut it up and add it towards the end
- Sauté onion, garlic and peppers
- Add Stock, tomatoes, carrots, soup mix and spices
- cook until soup mix ingredients are done
- add meat, bring to a simmer
- Serve and enjoy
Moroccan Lamb Soup
Use leftover lamb roast or ground lamb. Beef can work too! The blend of spices and herbs warm you from the inside out. Perfect for winter.
Ingredients
- 1 Pound lamb ground or cut up cooked roast
- 1 Large yellow onion Finely diced
- 4 Cloves Garlic Minced
- 1 Bell Pepper Diced
- 2 Large carrots peeled and diced
- 1 Large can of diced tomatoes use the juice too!
- 2 Litres Beef Broth
- ¾ Cup Soup Mix
- 2 Tsp cumin
- ½ Teaspoon cinnamon
- ½ Teaspoon ground ginger
- 2 Teaspoons dried Rosemary chopped
- 1 Teaspoon dried thyme
- 1 Teaspoon Parsley
- salt and pepper to taste
Instructions
- If you are using ground meat, please brown it first and build the soup from there. If you are using leftover roast you can add it at the end or at any point you desire. The sooner you add the meat the more tender it will be.
- sauté the onion, garlic and peppers for 3 minutes.
- add in the tomatoes, broth, carrots, spices and herbs and the soup mix.
- bring to a boil and cook until soup mix is tender. Usually 45 minutes.Add meat when desired.
- taste and see how much salt and pepper you wish to add.
- serve and enjoy
Notes
I use great value (Walmart) soup mix. It is a blend of rice, barley, lentils and yellow/green split peas. If you cannot find this or something similar you can use an equal amount of any of the ingredients that make up soup mix ie: ¾ of a cup lentils. Or ¾ of a cup rice.
note that some of these absorb more water than others and it may be necessary to thin out your soup if using just rice or barley.
Nutrition
Serving: 1BowlCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1831mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 3490IUVitamin C: 23mgCalcium: 64mgIron: 2mg
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