Easy Lamb Vegetable Soup with Pesto

Lamb Sausage Vegetable Soup with Black Walnut Pesto

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5 from 1 vote

Easy Lamb Vegetable Soup with Pesto

A rich, hearty soup made with lots of vegetables and chunks of lamb sausage or stew meat.

Prep Time45

Cook Time45

Total Time1 30

Course: Soup

Cuisine: American

Keyword: Lamb Sausage, vegetable lamb soup, Vegetable soup

Servings: servings

Calories: 192kcal

Equipment

1 dutch oven or large soup pot

Ingredients

1 lb lamb sausage see recipe
4 oz diced carrot 2 small
4 oz celery 2 ribs
4 cloves garlic finely chopped
1 medium onion 6 oz
1 zucchini 8 oz
10 oz diced cabbage 1/4 of a medium cabbage
6 oz mixed greens cleaned and cut into 1 inch pieces 1 bunch chard or kale, etc
2 oz chard stems optional
8 oz cauliflower florets 1/2 a small head
7 oz potato, peeled and diced 1 medium
5 oz green beans large handful
1 cup pureed canned peeled tomatoes or 4 T paste thinned in 1 cup water.
9 cups water

Instructions

In a large stock pot, cook the sausage in the oil until cooked through, breaking it up with a spoon. Add the onions and garlic and cook for two minutes more.
Add the remaining ingredients, except the chard or other greens, bring to a simmer, turn down the heat to low and cook for 30 minutes or until the vegetables are tender and taste good to you.
Stir in the greens just to wilt them, season the soup to taste with salt until it tastes good to you. Seasoning the soup is very important, it is nothing to season, taste and adjust it multiple times.
Meanwhile, fill a sink half-full with cold water, then put the soup pot int the sink, uncovered, and allow to cool, refilling the sink with fresh, cold water as needed, until the soup is slightly colder than room temperature, this may take an hour or two.
Serve with a dollop of pesto.
The soup will improve in flavor over time.

Video

Notes

Mix and match your favorite seasonal vegetables by weight. For example, if you don't have chard stems, you could add 2 oz or more of leftover butternut squash.

Nutrition