This robust Split Pea and Lamb Soup is the ultimate winter warmer, combining the rich, savory depth of slow-cooked lamb with the earthy sweetness of green split peas. The dish begins by caramelizing onions, celery, and garlic with the lamb to build a deep flavor foundation before simmering everything in chicken broth until the peas break down into a creamy, velvety texture. The result is a thick, satisfying soup that balances protein-packed meat with wholesome vegetables. It’s perfect for cold evenings or meal prepping, as the flavors meld and improve over time. Serve with crusty bread to soak up every last drop of this nutritious, home-style comfort food.
Split Pea And Lamb Soup
Description
This robust Split Pea and Lamb Soup is the ultimate winter warmer, combining the rich, savory depth of slow-cooked lamb with the earthy sweetness of green split peas. The dish begins by caramelizing onions, celery, and garlic with the lamb to build a deep flavor foundation before simmering everything in chicken broth until the peas break down into a creamy, velvety texture. The result is a thick, satisfying soup that balances protein-packed meat with wholesome vegetables. It&# 226;ÂÂs perfect for cold evenings or meal prepping, as the flavors meld and improve over time. Serve with crusty bread to soak up every last drop of this nutritious, home-style comfort food.Ingredients
Directions
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Cut the lamb into 1/2-inch chunks.
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Sort through the split peas, discarding any debris or stones.
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Rinse the peas thoroughly in a colander, drain, and set aside.
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In a 5-6 quart pot over high heat, combine the celery, onion, lamb chunks, garlic, bay leaf, and 1/2 cup water.
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Cover and bring to a simmer, cooking rapidly for 10 minutes.
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Uncover, keep heat on high, and stir frequently until browned bits stick to the bottom of the pan.
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Deglaze the pan by adding 1/3 cup water, scraping up the browned bits with a spoon.
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Stir often until the liquid evaporates and new browned bits form, then repeat the deglazing process with another 1/3 cup water.
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Continue this process several times until the vegetables are a rich brown color, about 30 minutes total.
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Add the rinsed split peas and 7 cups of chicken broth to the pot.
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Bring the mixture to a boil over high heat.
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Reduce heat to low, cover, and simmer until the peas are very tender and mash easily, about 1 hour.
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Remove and discard the bay leaf.
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Carefully transfer 3 cups of the soup (liquid and peas, but no meat chunks) to a blender or food processor.
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Blend until smoothly pureed.
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Pour the pureed mixture back into the pot with the remaining soup and meat.
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Stir well to combine. If the soup is too thick, stir in additional broth to reach your desired consistency.
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Heat on high, stirring occasionally, until the soup is hot throughout.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1265.6kcal
- % Daily Value *
- Total Fat 63.9g99%
- Saturated Fat 19.1g96%
- Cholesterol 428.8mg143%
- Sodium 475.3mg20%
- Total Carbohydrate 20.7g7%
- Dietary Fiber 8.5g34%
- Sugars 4.9g
- Protein 131.5g263%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Note that the soup may thicken upon cooling; add a splash of broth or water when reheating to loosen the consistency.
Make-Ahead: You can chill the soup after the initial simmering step (before blending) and continue the recipe the next day. The flavors often improve after resting overnight.
Safety: When blending hot soup, ensure the blender lid is vented or remove the center cap to allow steam to escape to prevent pressure buildup and potential burns. Blend in batches if necessary.
Variations: For a vegetarian version, omit the lamb and use vegetable broth instead of chicken broth. You can also add diced carrots or potatoes for extra heartiness.
