Lamb And Vegetable Soup Recipe
This Lamb and Vegetable soup is so very appetizing ! Try out this light soup for your dinner tonight ! Tell me what you think about the Lamb and Vegetable Soup !
Ingredients
| 1 pound lean lamb, cut into bite size cubes | ||
| Vegetable oil | 2 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 2 stalks celery with leaves, sliced | ||
| Carrots | 4 , sliced | |
| 2 potatoes, cut into 1/2 inch cubes | ||
| Leek | 1 , sliced | |
| 1/2 small head cabbage, coarsely shredded | ||
| 1 10 ounce package frozen cauliflower, defrosted | ||
| 1 cup frozen green beans defrosted | ||
| 1 cup fresh spinach leaves torn into bite size pieces | ||
| Parsley leaves | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
