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Lamb Vegetable Soup

Ingredients
  Water 6 Cup (96 tbs)
  Barley 1⁄2 Cup (8 tbs), washed
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Salt 2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
  Bones 6 Pound (From Leg Of New Zealand Spring Lamb)
  Tomato juice/Mixed 2 Cup (32 tbs)
  Vegetable juice 1 Cup (16 tbs)
  Mixed vegetables 1 Cup (16 tbs)
Directions

Combine all ingredients except tomato juice and frozen vegetables in a 4 quart saucepan; bring to a boil.
Cover and reduce heat; simmer 30 minutes.
Add tomato juice; return soup to a boil.
Cover and reduce heat; simmer 30 minutes longer.
Remove bones.
Add frozen vegetables; cover and simmer 10 minutes.
Remove any meat from bones and add to soup; heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Quick

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3.9375
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 982 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4279.4 mg178.3%

Total Carbohydrates 224 g74.5%

Dietary Fiber 24.5 g98.1%

Sugars 41.2 g

Protein 37 g73.3%

Vitamin A 245.5% Vitamin C 809.8%

Calcium 98.5% Iron 87%

*Based on a 2000 Calorie diet

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Lamb Vegetable Soup Recipe