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Spring Stew: Lamb & Beet Greens

I love a good soup. Usually I favor really hearty soups, but the weather is heating up… this one is perfect for this time of year.
It’s light, it’s lamb, it’s colorful!

Lightly sweet because of the pumpkin base, but not heavy because of the lack of starchy veggies. Succulent lamb, lemon & olive oil hint to Mediterranean cuisine. Finished off with tangy beet greens… this stew will not disappoint.

And if you make it in your instant pot like I did, it’s ready in no time!


Yields 2 bowls

Spring Stew: Lamb & Beet Greens

10 minPrep Time

35 minCook Time

45 minTotal Time

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  • 1lb stewing meat, lamb
  • 1 small onion
  • 3 stems celery
  • 8oz pumpkin, roasted kabocha squash or canned pumpkin- check labels
  • 12oz bone broth
  • juice of one lemon
  • 1 tsp dried thyme
  • pinch of cinnamon
  • 1 tsp minced garlic
  • 2 tsp salt
  • 2 cups shredded beet greens
  • 1 tsp olive oil
  • (if you’ve successfully re-introduced seed based spices you can add a pinch of 5 spice and black pepper)


  • Small dice onion, celery & garlic.
  • Heat olive oil in medium pot (or instant pot- on sauté mode).
  • Once oil is hot add in onion, celery & garlic, sauté, stirring often until tender, aprx. 8 minutes.
  • Add in lamb, thyme & salt- and stir often until all pieces are browned.
  • Add in pumpkin, lemon & broth. Stir well.
  • If using your instant pot- set to pressure cook: stew & close.
  • If cooking stove top, bring to a boil.
  • Stir well.
  • Reduce heat to medium-low.
  • Cover, and let it simmer for 20 minutes.
  • Stir in beet greens a few minutes before serving.
  • Garnish with fresh herbs.

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