Slow Cooker Lamb and Vegetable Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 large sweet potato
  • 2 carrots
  • 1 onion
  • 1 stalk celery
  • 2 lamb shanks, trimmed of fat
  • ⅛th cup green split peas
  • 1 cup fresh, canned or frozen corn kernels
  • 1 teaspoon salt
  • 4 cups beef stock
  • fresh parsley, chopped
  1. Peel and dice sweet potato, carrots, onion and celery.
  2. Place in the slow cooker with the remaining ingredients and stir.
  3. Place lid on cooker and cook for 4 hours on High or 8 hours on Low.
  4. Remove lamb bones, pulling off all meat.
  5. Season with salt and pepper and sprinkle with fresh parsley.
Suitable to freeze.
Recipe by Keep Calm Get Organised at