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Lamb and Vegetable Soup

chef.expert's picture
Ingredients
  Lamb roast 1
  Water 2 Quart
  Dried split peas 1 Cup (16 tbs)
  Celery stalks 2 , chopped
  Carrots 2 Large, diced
  Onions 2 Medium, chopped
  Potatoes 2 Cup (32 tbs), cubed
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

MAKING
1) Split bone in several places.
2) Take a kettle; put bone in it together with water and peas and bring to a boil.
3) Boil, covered for 2 hours and then add in remaining ingredients.
4) Simmer again for 30 minutes until vegetables are soft and translucent.
5) Remove bone.
6) Alternatively soup can be prepared in Pressure Cooker by cooking bone, 1 1/2 quarts water, and celery at 15-pound pressure for 15 minutes.
7) Remove the bone after reducing the pressure.
8) Remove any scraps of meat that is attached to bone and put back the meat in cooker.
9) Stir in rest of the ingredients and cook for 5 minutes at 15-pound pressure.

SERVING
10) If desired, garnish with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Lamb
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 766 Calories from Fat 363

% Daily Value*

Total Fat 40 g62%

Saturated Fat 17.1 g85.6%

Trans Fat 0 g

Cholesterol 174.4 mg58.1%

Sodium 1630.4 mg67.9%

Total Carbohydrates 50 g16.6%

Dietary Fiber 7.1 g28.5%

Sugars 8.8 g

Protein 52 g104.5%

Vitamin A 122.2% Vitamin C 56.7%

Calcium 9.3% Iron 29.9%

*Based on a 2000 Calorie diet

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Lamb And Vegetable Soup Recipe