This One Pot Lamb & Vegetable Soup is loaded with seasonal vegetables and grass-fed lamb. This modified version is wonderfully Whole 30 and can easily be made into Paleo and GAPS by swapping out the potatoes for celeriac root.
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We love this One Pot Lamb & Vegetable Soup that originates in Uzbekistan – to the natives known as Lagman. There are many varieties of Lagman, some calling for black cumin (which is very tough to source), other more simpler recipes just use a tomato base broth with potatoes and noodles.
The version below is adapted from my childhood’s Lagman recipe and weaved into a good helping of vegetables (think zucchini noodles). Of course, you may opt to use regular noodles, or even home-made, but I love to use soups as a way to get more vegetables into my family’s diet. It’s another way you can be intentional in the kitchen.
Now for the sake of full disclosure, I must admit this: I take shortcuts whenever I can. Soups for me are ideal because I can literally have dinner ready in under 40 minutes. Thanks to my constant supply of bone broth in the fridge, I can minimize my time in the kitchen.
Another trick I’ve learned over the years is to cook lamb in a slow cooker the prior day, shred it and can it so you will have cooked lamb for stir frys or soups available. Canned lamb lasts 3-6 months in the refrigerator and is great to use in quick recipes such as this. You can also omit the lamb and make this meatless. The recipe card below uses traditional method for making this soup, but I love having this little shortcut.
I just love how I can throw a bunch of vegetables together and have dinner served in less than an hour! Hey, fellow mamas – if you’re still looking for that secret – look no further. I’ve got one word for you: SOUPS!
Julienning zucchini made easy with this julienne slicer. Of course, if you happen to have a spiralizer (I have this one.) you could use that instead. If you’re a die hard pasta lover, this Soba Buckwheat pasta gives that rustic Uzbekish look to this soup.
Note: for buckwheat pasta, cook 1.5 cups according to package directions prior to adding them to the soup.
Even though this seasonal soup is full of vegetables, it still makes for a very hearty and filling meal. The lamb and potatoes (or celeriac root) are a tasty addition in this soup. Something about the whole combination of cumin, tomato sauce and all the vegetables under the sun, makes me hungry.
Note: To make this Paleo or GAPS, simply either omit potatoes or swap them out for celeriac root.
[Tweet “under 40 minutes & packed with veggies, check this #Lagman #LambSoup out, you’ll be swooning over all the beautiful colors”]
One Pot Lamb & Vegetable Soup "Lagman"
Loaded with seasonal veggies, bone broth and grass-fed lamb, this soup is a powerhouse of nutrition.
- 1 tablespoon healthy fat such as lard, tallow, butter or avocado oil
- 1 pound lamb shoulder, cut into 1 inch pieces
- 1 sweet onion, diced
- 1 carrot, chopped or julienned
- 1 celery stalk, chopped or thinly sliced
- 16 oz white button mushrooms, sliced
- 1 pint tomato sauce
- 2 gold potatoes or celeriac root, diced
- 4 qt filtered water
- 1 tablespoon real salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 3 bay leaves
- 1 zucchini, julienned or spiralized
- 1 sweet bell pepper, sliced
- 1/2 cup flat leaf parsley, minced
On medium high heat, in a Dutch oven, melt cooking fat. Brown lamb on all sides. Remove and set aside.
Without cleaning the Dutch oven, add additional fat if necessary. Add onions, carrots, celery and mushrooms one at a time giving about a minute of cooking time between additions. Add tomato sauce and cook for 3 more minutes.
Add browned lamb and water and bring to a boil. Reduce heat, close pot and allow to simmer for approximately 25 minutes.
If using previously cooked lamb, add the meat and bone broth to the pot and heat enough to bring it to a gentle boil.
If using pasta, now would be a good time to cook them according to package instructions.
Add potatoes. Season with spices and check for taste. Close the lid again and bring to a boil on high heat. Cook for about 5 minutes or until potatoes are fork tender.
Take off heat and add remaining ingredients, zucchini, bell peppers and parsley. Close the lid and allow to sit for 10-15 minutes for flavors to incorporate.
Serve with rye bread or keep it gluten free. Enjoy!
If using previously cooked lamb, skip step 1 and go straight to cooking the vegetables. In step 3, add the cooked lamb and bone broth to the pot instead of water and heat enough to bring it to a gentle boil.