Lamb And Vegetable Soup
|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|
|Frozen cauliflower||10 Ounce, Defrosted (1 package)|
|Frozen green beans||1 Cup (16 tbs), Defrosted|
|Fresh spinach leaves/Torn into bite size pieces||1 Cup (16 tbs)|
|Fresh parsley leaves||2 Tablespoon, chopped|
Brown lamb in hot oil in a large skillet.
Add a little of the water and stir to pick up the browned bits.
Pour into the slow cooker along with remaining water, tomato paste, onion, celery, carrots, potatoes, leek, cabbage, salt, and pepper.
Cover and cook on low for about 8 hours.
Turn heat to high and add cauliflower and green beans.
Cook for 10 to 15 minutes longer.
Just before serving, stir in spinach and parsley.
Serve at once.