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Lamb And Vegetable Soup

creative.chef's picture
Ingredients
  Lean lamb 1 Pound, cut into bite-size cubes
  Vegetable oil 2 Tablespoon
  Water 5 Cup (80 tbs)
  Tomato paste 2 Tablespoon
  Onion 1 Medium, chopped
  Celery stalks with leaves 2 , sliced
  Carrots 4 , sliced
  Potatoes 2 , cut into 1/2-inch cubes
  Leek 1 , sliced
  Cabbage head 1⁄2 Small, coarsely shredded
  Salt To Taste
  Pepper To Taste
  Frozen cauliflower 10 Ounce, Defrosted (1 Package)
  Frozen green beans 1 Cup (16 tbs), Defrosted
  Fresh spinach leaves 1 Cup (16 tbs), torn into bite-size pieces
  Chopped fresh parsley 2 Tablespoon
Directions

Before cookings
1) Heat oil and cook lamb until brown
2) Transfer the meat in a slow cooker.
3) Pour off the excess fat from the pan.

MAKING
4) In the same non-stick pan, pour in ½ cup of water and boil, stirring continuously to scrape the browned bits.
5) Pour the bits over the meat along with the remaining water, tomato paste, onion, celery, carrots, potatoes, leeks, cabbage and seasoning.
6) Put the lid on and simmer for 8 hours until vegetables are tender.

FINALIZING
7) Raise the heat and stir in the cauliflower and green beans.
8) Allow to cook for 15 minutes.
9) Take the pan off the heat and stir in spinach and parsley.

SERVING
10) Serve immediately in a warm soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Servings: 
6

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