This slow cooker lamb and vegetable soup is the perfect winter dish. Pop it on in the morning and come home to a delicious hearty meal!
Slow Cooker Lamb and Vegetable Soup
Author: An Organised Life
Prep time:
Cook time:
Total time:
Ingredients
- 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
Instructions
- Peel and dice sweet potato, carrots, onion and celery.
- Place in the slow cooker with the remaining ingredients and stir.
- Place lid on cooker and cook for 4 hours on High or 8 hours on Low.
- Remove lamb bones, pulling off all meat.
- Season with salt and pepper and sprinkle with fresh parsley.
Notes
Suitable to freeze.
How many serves would this do?
Hi Pauline,
This will do four serves (with some leftovers for lunch) 🙂
I have this cooking right now! Looking forward to dinner tonight!!
Hope you enjoyed it Kelly 🙂