Sometimes you need that quick and easy meal, and our Hearty Leftover Roast Lamb and Vegetable Soup not only makes for something quick and easy but a great way to use that leftover roast lamb.
No matter if you cook your roast lamb in a slow cooker, in the oven, or you tried our Weber Q Roast Lamb, if you have enough left over to make a second meal, this recipe may be one you would like to try.
And the best part you only need an Instant Pot or an All-In-One Cooker. I use the Philips All-In-One Cooker for mine, but as long as you have a saute setting and a pressure cook setting, you can use any brand you have.
This recipe is great for lunch or dinner, and on those cold winter days or nights, a warm soup goes down a treat.
How to make Leftover Roast Lamb and Vegetable Soup.
To make this recipe, all you need is:
- Olive Oil
- Roasted Lamb
- Liquid Vegetable Stock/Broth
- Dried Soup Mix
- Bay Leaves
- Worcestershire Sauce
- Sea/Kosha Salt
- Black Pepper
Preparation and Method:
Tear or cut up the roast lamb into bite-sized pieces, which makes it easier to eat.
Coarsely chop up the onion, dice the carrots and celery. I like to slice my celery thinly, but you can make them thicker slices if you like.
Set your cooker to the high saute setting for about 5 minutes.
Add the oil, onions, and lamb. Stir for about 3 minutes or until the lamb is starting to warm through.
Add the mushrooms, carrots, celery, soup mix, vegetable stock or broth, worcestershire sauce, bay leaves, salt, and pepper. Then stir until everything is mixed.
Put the lid on the cooker, set to the pressure cook setting, and set the timer for 35 minutes. Close the valve on the top to seal, press start, and walk away.
Different all-in-one cookers may vary in settings and cook time.
If you are using the Philips All-In-One Cooker. The first setting in the pressure cook options is soup, so this is the setting I use.
Once cooked, turn the valve to vent and release the pressure, do not remove the lid until all the pressure is released.
Serve with dinner rolls, breadsticks, or slices of bread. I also like to add a little bit of chopped-up parsley to the top of the soup for a garnish.
What dried soup mix to use?
I use the Mckenzie’s Soup Mix, and because you are adding this mix to liquid and pressure cooking it, there is no need to pre-soak it first.
You can use whichever brand you like; however, if you cannot get a mixed variety, you can make your own by combining dried split peas, dried lentils, and pearl barley.
Can I make this with uncooked lamb?
If you want to make this soup but do not have any leftover roast lamb, you can still use uncooked lamb.
Cut the lamb into cubes, and when you saute, cook the lamb until it is brown and then follow on with the rest of the recipe steps.
What if I want to use beef for the soup?
You can do the same thing for any leftover roast beef or uncooked beef cubes.
If you want to use beef, swap out the vegetable stock or broth for the beef broth.
You could even get a bit creative and try this with chicken or pork. If you do, please let us know how your variation turns out.
Can you refrigerate or freeze the soup?
The joy of this recipe is you can freeze it for up to 3 months if needed, so long as it is in a freezer-safe container. It is excellent to have as individual meals or even something to take to work for lunch if you have the facilities to warm it up.
But if you are looking to store it in the fridge after cooking the soup, it will last up to 3 days. Making this great to make just ahead of time if you know you will not have time to cook.
Other Recipes You May Like.
Our Cost Saving Leftover Roast Lamb Stroganoff is another quick and easy meal to make if you are looking for another leftover lamb recipe.
Hearty Leftover Roast Lamb and Vegetable Soup
- 2 tbsp Olive Oil
- 1 Onion
- 200 g Mushrooms
- 2 small Carrots
- 1 Celery Stick
- ⅔ cup Dried Soup Mix
- 3 cup Vegetable Broth/Stock
- 1 tsp Worcestershire Sauce
- 5 Bay Leaves
- ½ tsp Salt
- ¼ tsp Black Pepper
- Cut or tear up the lamb into small bit sized pieces.
- Coarsely chop the onion, dice the carrots, and thinly slice the celery stick.
- In your instant pot or all-in-one cooker, add the oil and set the cooker to saute. Add the onion and lamb, then stir for about 3 minutes.
- Add the mushrooms, carrots, celery, soup mix, vegetable broth or stock, worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
- Put on the lid, set the cooker to the pressure cook setting. Have the lid valve set to seal and set the timer for 35 minutes.
- Once cooked, turn the valve to vent to release the pressure. Allow it to vent fully before you remove the lid.