Here’s a simple recipe for Brothy Leek, Lamb and Cabbage Soup – a delicious, soul-warming soup that can be made in a Instant Pot !  Keep it Low carb and Keto-friendly or add white beans! Serve this up with crusty bread or try these Savory Cheddar Scones!

Brothy Leek, Lamb and Cabbage Soup with White beans- a simple easy meal that can be made in an Instant Pot. #lambsoup #lambstew

Hey friends, I’m so excited to share this Leek, Lamb and Cabbage Soup with you! It’s so light and brothy and made with very simple ingredients- and the best part, it can be made in a Instant Pot Pressure Cooker, which makes things especially easy.

Most of the time we see lamb featured in heavier stews and yes, I have a few of these here on the blog too-like this Middle Eastern Lamb Stew but for Spring I wanted to share something a little lighter and leaner. And if you’ve been here a while, you’ll know that not only am I a fan of lamb- but also of Broth-Based Soups as well- so why not put them together? It turned out great.

And if you are following the keto diet, you can absolutely leave out the white beans– totally up to you.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

The recipe starts with 2 large leeks, a whole head of cabbage and lamb stew meat- cut from lamb leg or lamb shoulder.  It’s perfect for those tougher cuts of meat you may have frozen in your freezer.

This week I’ve partnered with American Lamb, which supports locally sourced and sustainably-raised lamb.  I always feel good knowing I’m supporting local producers.

While springtime celebrations may be smaller and feel different this year, there are still endless ways to keep our traditions alive or start new ones. A culinary bridge across cultures, lamb is a common staple of spring cooking and a culturally significant part of Easter and Passover celebrations. Even at a smaller gathering, American Lamb has a place and can offer a bit of adventure at home.

The over 80,000 family farmers and ranchers raising lamb across the United States are working hard to provide your family with nutrient-rich and delicious lamb. With spring lamb sales marking an important source of income for lamb producers, when you purchase American Lamb, you’ll be directly helping families and farms in your community and nourishing your family. We’re all in this together!

While American Lamb is available year-round, the Easter and Passover season truly is the perfect time to include American Lamb on the table. A traditional leg roast offers plenty of meat for leftovers to use in salads, sandwiches, and pasta!  OR choose a showstopping rack roast which has 8 chops – perfect for a family of four. If you need help finding local lamb or a recipe to try for your spring holiday celebration or any occasion, contact the ALB at americanlamb.com!   

Cut the lamb into 1 -2-inch chunks.

 

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

Cut the leeks into 1/4 inch rounds and soak in water to remove any dirt or grit.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

Drain and begin sauteing them in the Pressure Cooker.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

The moisture from washing the leeks will help soften them, so wash them, even if they dont seem very dirty.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

While the leeks, carrots and celery are sauteing, cut the cabbage into chunks.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

Add the cabbage, lamb and broth and spices.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

Give a good stir.  The soup will get brothier as the cabbage cooks down.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! 

AT this point you could add some dry white beans to the stew or add canned white beans after the stew has cooked.

Set to high pressure for 40 minutes. Manually Release!

Stir in a little Apple Cider Vinegar and adjust salt to your liking.

Sprinkle with fresh parsley and serve with crusty bread!

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! #lambstew #instantpotrecipes

My husband really loves this soup with grated pecorino– it adds a delicious depth, but feel free to keep it light and lean, up to you.

Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! #lambstew #instantpotrecipes

The Lamb Soup keeps up to 4 days in the fridge or can be frozen for later use.

The lamb-infused broth is truly heavenly, perfect for dunking bread or biscuits. We served the soup with these Savory Rye Scones and it was divine!

 

Please make a batch of this Brothy Leek Lamb and Cabbage Soup and let me know what you think below.

Hope you are staying well!!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brothy Leek, Lamb and Cabbage Soup with White beans- a delicious and healthy, soul-warming soup that can be made in an Instant Pot! #lambstew #instantpotrecipes

Brothy Leek, Lamb and Cabbage Soup ( Instapot)

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: soup, lamb
  • Method: Instant Pot
  • Cuisine: Irish
  • Diet: Gluten Free

Description

Brothy Leek, Lamb and Cabbage Soup- a delicious, soul-warming soup that can be made in a Pressure Cooker. Add white beans or leave them out for a low-carb, keto option. Serve with Savory Cheddar Scones!


Ingredients

Scale
  • 12 tablespoons olive oil
  • 2 leeks, sliced into rings, rinsed, drained.
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 4 garlic cloves, rough chopped
  • 1 head green cabbage, halved, cored, cut into roughly 1-inch cubes
  • 1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed
  • 6 cups chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons Apple Cider vinegar
  • 2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)
  • 1/2 teaspoon caraway seeds (optional)
  • 1/4 teaspoon cayenne (optional)
  • 2 bay leaves
  • ———
  • 1 can white beans, drained  (see notes for dry)
  • fresh parsley
  • grated pecorino ( or other hard salty cheese- manchego, parmesan)

Instructions

  1. Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.
  2. Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
  3. Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.
  4. Add canned white beans if using and set to saute function to heat those beans through.  Taste and adjust salt to your liking.
  5. Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

Notes

If using dry white beans– resist the urge to add more than 1/2 cup- if you want the soup to be brothy.

STOVE TOP INSTRUCTIONS:

  1. Using a heavy bottom pot or large dutch oven follow directions 1 & 2 above, except leave out the cabbage in step 2. ( You can add dry white beans). Bring to a boil. Cover, turn heat to low or medium low, and simmer gently for 1 hour.
  2. Add the cabbage.
  3. Continue cooking another 30-45 minutes, until lamb is tender, pulling apart easily with two forks.
  4. Continue to step 4 above and taste and adjust seasonings.
  5. Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

*** For even more flavor you could brown the lamb beforehand- optional.

Nutrition

  • Serving Size: -with 1 can white beans added
  • Calories: 335
  • Sugar: 10.4 g
  • Sodium: 877.7 mg
  • Fat: 11.2 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 30.7 g
  • Fiber: 9.6 g
  • Protein: 29.7 g
  • Cholesterol: 75 mg

Keywords: lamb soup, lamb and cabbage soup, leek soup, brothy lamb soup, instant pot lamb recipes,

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Another hit! Used Beef Chuck cut into pieces instead of lamb and omitted caraway seeds and it turned out amazing! Used the instant pot. Thanks for another great recipe!

  2. Delicious hearty year round soup! Beef stew meat works well if lamb isn’t easily available

  3. Very good. We raise our own lamb, and so this was the perfect soup for a cool spring day. Made it stove top, browning the lamb first and using homemade lamb broth and organic beans soaked overnight. I expected it to be a bit more “brothy” using an average size head of cabbage. Next time I might go for a smaller head of cabbage or not quite use the whole thing. Nonetheless, it was quite good!

  4. Could only find ground lamb so cooked that up in the instant pot instead. Sadly forgot the cabbage but made it without and it was still delicious! Made for great dinner and lunch several days after. Will definitely make again.

  5. I have some ground lamb that is already cooked, can I throw that in at the end instead? Will it still be as tasty?

  6. Excellent recipe! Packed with goodness! I’m new to cooking lamb, and so far this is one of my favorite ways to enjoy it. This is a staple for me now. You’re the best, Sylvia!

  7. Absolutely delicious! Thank you for all your help earlier!

    My husband loves lamb so I knew this would be something he would enjoy and he did!! It gives of a really nice aroma while it’s simmering too.

    I’m new to your recipes, looking forward to trying more!

      1. Thanks, I read recipe again and saw it said drained. Is the Apple Cider Vinegar necessary? I don’t have any but have white, malt and red wine. Would any of these work in substitution?

  8. Very good recipe but I prefer vegetables that are a bit crispy. The meat was very tender. Perhaps cooking the meat for 30 minutes or so and the adding vegetables would result in tender meat and crispy vegetables. Would do again with modifications.

  9. We loved this soup. I made it stovetop just as directed, other than making my own lamb broth from Christmas dinner’s leg of lamb. Since I used the already twice-cooked lamb (once roasted for Christmas dinner, the other simmered in the broth), I cut back on the cooking time. I added the cabbage and the cooked lamb after 30 minutes simmering per steps one and two. I also drizzled the finished soup with some leftover homemade English-style mint sauce. Marvellous!

  10. Love this!!! I can’t believe it took me so long to stumble onto your website. I tried it last night along with your tzatziki recipe and the roasted eggplant. Everything came out delicious. For the soup, I used lamb broth that cooked for half a day. You have a great knack for flavours. Thank you!

  11. I’m a little hesitant to write a review since I altered the recipe but I feel obligated to because my family loved it so much. We made it with flat iron steak instead of lamb and black eyed peas. The flavor was fantastic.

  12. So delicious! I’ve been making lots of your recipes recently, Sylvia, and they’re all amazing. We made chicken stock in our instant pot yesterday, and it was perfect with this. There was half a head of red cabbage in the fridge, so we used that and it turned the soup the most lovely reddish purple. We also added some gf noodles instead of white beans.

  13. I have been a fan of yours since I first discovered your enchilada stuffed spaghetti squash. My family is primarily vegetarian so I’ve only ever tried your vegan recipes, but we made this soup on Easter to have something extra special in light of the quarantine keeping us out of church, the rain keeping us indoors, etc. It was absolutely delicious and such a treat to have this rich, warm soup on a meaningful day. Thank you for helping make our Easter celebration special!

  14. I purchased a bone in lamb shoulder and cut away the meat and made a broth from the bones and scrapes. I refrigerated the broth overnight, then removed all the hard fat. I used the lamb broth for the soup base and it turned out perfectly. Love how light and brothy it was.

  15. This sounds fabulous. My husband is making a Uwajimaya run today. How many pounds of bone in lamb shoulder do you recommend for this recipe if it calls for 1.5 pounds of meat? I’m going to make the bone broth for better flavor.

      1. Thank you. With this stay at home situation, I’m really giving your recipes some love! Tonight, we had your dutch oven chicken carnitas. Hubby said, “we’re gonna be sad when we go back to our normal takeout lunches.”

  16. Hi Sylvia, I have bone in lamb shoulder in the deep freeze. If I thawed and cut the meat away, what would you think about using the lamb bones to make broth rather than chicken broth? Any recommendations for making lamb broth? Thanks! This looks great for spring!

    1. Yes, this is what I did. I just added onions, garlic, leek scraps, carrot, celery, herbs, salt to the lamb bone broth, simmered for a long time, skimmed the fat and foam.