This bone broth soup is so good! It’s filling, simple to make, and packed with flavor. This is the perfect soup to warm your soul on a chilly winter evening. It’s best to make this soup in the morning, or on the day before you wish to serve it.

Yield: 8 cups

Serving size: 2 cups

Ingredients:

  • 2 1/2 lbs center cut loin lamb chops
  • 12 oz frozen spinach
  • 5 cloves garlic, minced
  • 1/4 tsp. ground cumin
  • 1/2 tsp. dried thyme
  • 10 cups water
  • 2 whole dried bay leaves
  • 1 tbsp. fresh lemon juice
  • salt & pepper
  • grated parmesan cheese, optional

Directions:

  1. Cook the spinach per the directions on the package. 
  2. Place the first 7 ingredients into a large soup pot.
  3. Bring the soup to a full boil over high heat. Once the soup is boiling, lower the flame so the soup is cooking on a slow boil.
  4. Continue to cook the soup, without stirring, for about 1 hour or until the lamb is cooked through and very tender.
  5. Use a slotted spoon to remove the meat to a plate. Remove the bay leaves and any bones that may have fallen into the soup.
  6. Add the lemon juice to the soup, and season to taste with salt and pepper.
  7. Remove the meat from the bones, cube it, and return it to the soup.
  8. Place the pot on a cooling rack to cool down to almost room temperature. Then, place the soup into the refrigerator for 2-3 hours, until the lamb fat has risen and solidified on top of the soup.
  9. Use a slotted spoon to remove and discard the fat. This will give you the benefits of the bone broth, and prevent the soup from being greasy.
  10. Heat the soup back up on the stove top before serving. Top each bowl with some grated cheese, if desired.
Only 2 Net Carbs Per Serving!
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