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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


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!


Units 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 medium 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)


  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)


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


  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 and just enough water to cover it, when pressed down.   
  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.


  • 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,