Hearty Lamb Summer Squash Black Bean Corn Soup
A robust summer soup combining tender lamb shoulder with fresh corn, zucchini, and summer squash in a spiced tomato broth. The fire-roasted tomatoes and warm spices like paprika and coriander create a comforting base, while black beans add protein and heartiness. Perfect for using peak summer produce when corn and squash are at their best. This one-pot meal offers a satisfying blend of textures from the tender braised lamb, crisp-tender vegetables, and creamy beans. The vegetable soup base provides deep umami flavor without requiring homemade stock, making this an accessible weeknight dinner that feels special enough for casual entertaining.
Ingredients
- 2 tablespoons corn or olive oil
- 1 yellow onion, roughly chopped
- 3 cloves garlic, peeled and chopped
- 1 pound lamb shoulder meat, cut into 2 inch chunksbeef chuck roast1:1meat-swap
Use same browning technique
- 3 cups water
- 3 teaspoons vegetable soup basechicken bouillon1:1base-swap
Adds poultry flavor
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 15 ounce can fire roasted diced tomatoes
- corn kernels, stripped from two ears of fresh corn
- 1 15 ounce can black beans, rinsed and drained
- 2 medium zucchini, ends cut off, halved and cut into 1 inch chunks
- 1 medium summer squash, ends cut off, halved and cut into 1 inch chunks
Instructions
- 1
Heat oil in Dutch oven over medium heat
- 2
Add onions and cook until softened
- 3
Add garlic and cook for 30 seconds
- 4
Add lamb pieces and brown for 5 minutes per side
- 5
Add water, soup base, paprika, coriander, and pepper
- 6
Add tomatoes, corn kernels, black beans, zucchini, and summer squash
- 7
Bring to boil and skim off scum with mesh skimmer
- 8
Lower heat to simmer and partially cover
- 9
Simmer for 30 minutes until vegetables are tender
- 10
Serve
Tips
Brown the lamb well on all sides to develop deeper flavor before adding liquids.
Cut vegetables uniformly so they cook evenly during the 30-minute simmer.
Fresh corn kernels can be replaced with 1.5 cups frozen corn if fresh is unavailable.
Good to Know
Refrigerate up to 3 days in airtight container. Flavors improve overnight.
Can be made 1 day ahead. Reheat gently, adding water if needed to thin.
Serve hot in bowls with crusty bread or cornbread for dipping.
Common Mistakes
Don't skip browning the lamb to avoid bland flavor.
Skim scum regularly during initial boil to avoid cloudy broth.
Cut vegetables uniformly to prevent uneven cooking.
Substitutions
Less smoky flavor
Adds poultry flavor
FAQ
Can I use ground lamb instead of chunks?
Yes, brown 1 pound ground lamb and break into pieces. Reduce cooking time to 20 minutes as ground meat cooks faster than chunks.
What if I don't have a Dutch oven?
Use any large heavy-bottomed pot with a lid. A 6-8 quart capacity is essential to hold all ingredients comfortably without overcrowding.
How long will this soup keep frozen?
Freeze up to 3 months in freezer-safe containers. Thaw overnight in refrigerator and reheat gently, stirring occasionally to prevent sticking.