Lamb And Vegetable Soup Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Ingredients
| Lean Lamb- 1 pound, cut into bite-size cubes | ||
| Vegetable oil | 2 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Celery with Leaves- 2 stalks, sliced | ||
| Carrots | 4 | |
| Potatoes- 2, cut into 1/2-inch cubes | ||
| Leek | 1 , sliced | |
| Cabbage- 1/2 small head, coarsely shredded | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Frozen Cauliflower- 1 10-ounce package, defrosted | ||
| Green beans | 1 Cup (16 tbs), frozen | |
| Fresh Spinach Leaves- 1 cup, torn into bite-size pieces | ||
| Parsley leaves | 2 Tablespoon, chopped | |
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.
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.
Chef
