Rich Lamb Soups for Cool Autumn Days-Part 3

This is the third and final post on Lamb Soups for Autumn. The first two recipes can be found here and here.

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I discovered this Lamb Soup recipe in a grass fed meat cookbook I received in trade from a friend. It is titled The Grassfed Gourmet and it is my most used cookbook. It is filled with many practical recipes. You can see how much I use it in this picture. The edges are pretty ragged.

In this cookbook, I found a recipe for Pepper Soup. It can be mild or spicy, and like many of the soups I make, you can use whatever ingredients you have on hand to make it.

Anti-Inflammatory Power

This is another Lamb Soup recipe with curry powder as a seasoning.  Curry powder contains turmeric, a spice known for it's anti inflammatory properties. It works best when it is eaten with some fat, something that lamb has in abundance.

Coupled with the gelatin in the broth from all those wonderful lamb bones, this soup will soothe and support your achy joints.

Instead of using lamb stew meat, as the original recipe does, I again use the same Lamb Broth with the bits of meat picked off the bones. This makes it a more economical soup and stretches the use of my lamb bones even further. 

Another bonus with this Pepper Soup recipe is it cooks up in 40 minutes, if you already have the broth simmering away. I often make this at the last minute if I have been working out in the pastures and need something warm and satisfying fast.

Pepper Soup

4-6 servings, 40 minutes for prep & cook


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  • 1 medium onion, chopped
  • Butter, ghee, or olive oil for sauteing
  • 8 cups lamb broth
  • 4-6 potatoes,cubed. Waxy varieties work best but any will do. I used Kennebecs.
  • 1 small can tomato paste
  • 2 t dried thyme
  • 2 t curry powder, hot or mild, depending on your preference
  • Bits of meat picked off soup bones or 1 lb ground lamb, browned and crumbled (optional)
  • 2 cups chopped peppers, hot or mild and any color you like. I used red, ripe sweet banana peppers here.
  • 2 t salt, or to taste


  1. In a 6 quart pot, saute the onion in fat until soft
  2. Add lamb broth, potatoes, tomato paste, thyme, and curry powder. Bring to a boil then simmer until potatoes are cooked through, approximately 20-30 minutes.
  3. Add chopped peppers and simmer for 5 more minutes.
  4. Add salt and serve.

You could add sweet corn, green beans, spinach, sweet potatoes, carrots, really anything you have on hand goes well with the flavors of this soup.

So there you have it!

Three easy, rich Autumn Lamb Soups made from the same batch of lamb bones. 

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