When the weather turns chilly, I always reach for a warm and hearty soup. This Chunky Lamb Bone Broth Soup is just the thing to make you feel cozy from the inside out. It’s packed with soft veggies, tasty grains, and rich broth made from lamb bones. The soup is full of flavor and feels like a big warm hug in a bowl.
I love making a big pot of this on a cold day. The smells from the kitchen fill the whole house and make everyone hungry! It’s also a great way to use up extra beans and grains you already have in the pantry. And don’t worry it freezes well, so you can save leftovers for another time.
Method
Softening the Base Veggies
Start by placing your large soup pot or casserole pan on the stove over medium heat. Once the pot is warm, pour in the olive oil. Add the finely diced onion, one diced carrot, one diced celery stick, and a teaspoon of sea salt flakes. Stir everything together well so the veggies are nicely coated with oil and salt. Then place a lid on the pot and let the vegetables cook gently for about 10 minutes. Don’t forget to stir every few minutes to keep anything from sticking. This step is important it builds a sweet, rich base for the whole soup.
Adding the Rest of the Vegetables
Next, add the roughly chopped carrot, chopped celery, and diced and chopped potatoes to the pot, along with the chopped garlic. Stir everything again to mix the softened veggies with the fresh ones. Cover with the lid and let this cook for another 5 to 10 minutes. The goal here is to start softening the rest of the vegetables so they blend beautifully into the broth later.
Blooming the Spices
Now it’s time to wake up the spices! Remove the lid and sprinkle in the black pepper, red pepper paste (tatlı biber salçası), tomato purée, paprika, Aleppo pepper (pul biber), ground cumin, and dried mint. Stir well so that all the veggies are coated with the spices and pastes. Cook this mixture uncovered for 2 to 3 minutes. You’ll start to smell the wonderful aroma of the spices blending together this is when the magic starts!
Adding Grains, Pulses, and Broth
Once the spices are fragrant, add your chosen grain whether it’s quinoa, rice, or another favorite. Then pour in the cooked beans or legumes. Mix well so everything is evenly combined. Slowly pour in the lamb or chicken bone broth along with any small, tender pieces of meat that may have come off the bones. Stir again to make sure everything is spread out in the broth.
Simmering the Soup
Turn the heat up to high to bring the soup to a rolling boil. Once it’s bubbling, place the lid back on the pot, lower the heat slightly, and let it simmer gently for 12 to 15 minutes. This is just enough time for the grains to cook through and the flavors to come together.
Finishing Touches
When the grains are cooked and the soup smells rich and warm, lift the lid and add in your peas or chopped green beans. Stir once more, pop the lid back on, and let it cook for 2 to 3 minutes. This helps the greens stay bright and just tender.
Serving Time
Your soup is now ready to serve! Ladle it into bowls and top each one with a generous squeeze of lemon juice, a sprinkling of dried mint and pul biber, and a bit of finely grated halloumi (hellim) cheese. The lemon lifts the flavor, the mint adds freshness, and the cheese gives it a salty, creamy bite.
Necessary Tools
- Large soup pot or casserole pan
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
- Ladle
- Slow cooker (if making your own bone broth)
Chunky Lamb Bone Broth Soup
Cuisine: ChineseDifficulty: Easy8-10
servings25
minutes50
minutes1
hour15
minutesIngredients
3 tbsp olive oil
1 large onion, finely diced
2 large carrots (1 diced, 1 roughly chopped)
2 celery sticks (1 diced, 1 roughly chopped)
1 tsp sea salt flakes
2 medium potatoes (1 diced, 1 roughly chopped)
4 garlic cloves, chopped
¾ tsp black pepper
2 tbsp sweet red pepper paste (tatlı biber salçası)
1 tbsp tomato purée
1 tsp paprika
1 tsp Aleppo pepper (pul biber)
1 tsp ground cumin
1 tsp dried mint
60g quinoa, rice, or any grain you like
600g cooked beans or legumes (like chickpeas or lentils)
2 liters lamb or chicken bone broth (plus any small pieces of meat)
A handful of peas or green beans
To serve:
Lemon juice, finely grated halloumi (hellim), dried mint, and pul biber
Directions
- Heat your soup pot over medium heat. Add olive oil, then the finely chopped onion, diced carrot, diced celery, and salt. Stir well. Cover with a lid and let it soften for about 10 minutes. Stir now and then.
- Add the rest of the chopped vegetables and garlic. Stir again and cover for another 5–10 minutes.
- Now, stir in black pepper, red pepper paste, tomato purée, paprika, Aleppo pepper, cumin, and mint. Let it cook for 2–3 minutes until it smells amazing.
- Add your grains and cooked beans or legumes. Pour in the bone broth and any small meat pieces.
- Turn the heat up to high and bring the soup to a boil. Once it’s bubbling, cover with a lid and cook for 12–15 minutes, until the grains are just done.
- Stir in the peas or green beans. Cook for another 2–3 minutes.
- Serve hot with a splash of lemon juice, a sprinkle of dried mint, pul biber, and some grated halloumi.
Notes
- Don’t rush the veggie softening steps. This helps build the base flavor.
- If your broth is salty, taste before adding more salt.
- Be careful not to overcook the grains they should be soft but not mushy.
- If using homemade broth, let it cool slightly before pouring to avoid splashing.
Serving Suggestions
- Great with warm crusty bread or pita
- Add a spoon of plain yogurt on top
- Serve with a simple green salad for a full meal
- Warm up leftovers in a thermos for school lunch!
Fun Fact
Pul biber, also called Aleppo pepper, is a mild chili flake that comes from Turkey. It’s not super spicy but adds a smoky and slightly sweet flavor that makes soups and stews extra tasty!
Conclusion
This Chunky Lamb Bone Broth Soup is one of my go-to recipes when the weather gets cold. It’s full of color, flavor, and goodness that warms both your belly and your mood. You can make a big batch, freeze the rest, and enjoy it on busy nights. I hope this soup brings comfort to your kitchen like it does to mine.
