Lamb Vegetable Soup Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 929 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4110 mg171.2%
Total Carbohydrates 213 g70.8%
Dietary Fiber 22.6 g90.5%
Sugars 32 g
Protein 35 g70.3%
Vitamin A 170.1% Vitamin C 698.1%
Calcium 95.9% Iron 81.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
