You are here

Lamb Vegetable Soup

Quickandeasymenu's picture
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

Rate It

Your rating: None
3.9375
Average: 3.9 (16 votes)