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Lamb and Vegetable Soup

Fettuccine.Inn's picture
Ingredients
  Lean lamb 2 Pound, cut into small bite-sized pieces (Shanks, Breast, Neck)
  Cold water 3 Quart
  Onion 1 Large, quartered
  Carrots 2 , quartered
  Celery ribs 2 , quartered
  Garlic 1 Clove (5 gm), mashed
  Bay leaf 1
  Oregano 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

Place all of the ingredients in a large soup pot.
Bring to a boil, skim off any scum that forms.
Lower heat and simmer (with pot cover propped up with a wooden spoon) for 1 1/2 to 2 hours, or until the lamb is tender.
Remove the meat with a slotted spoon and set aside.
Taste the stock.
If it does not have enough flavor, continue to simmer to reduce it, adding more seasoning if necessary.
Strain the stock, discard the vegetables, and refrigerate the stock until the fat on top sets, then remove the fat.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1668 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2236.1 mg93.2%

Total Carbohydrates 68 g22.6%

Dietary Fiber 16.1 g64.2%

Sugars 20.8 g

Protein 307 g614.1%

Vitamin A 419.6% Vitamin C 60.1%

Calcium 28.7% Iron 15.6%

*Based on a 2000 Calorie diet

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Lamb And Vegetable Soup Recipe