HealthNotes

Chunky Lamb and Vegetable Soup

• From: American Lamb Board

Ingredients

• 2 Tbs all-purpose flour

• 1 tsp garlic powder

• 1/2 tsp pepper

• 1/2 tsp salt

• 1 lb lamb, boneless shoulder or leg, cut into 1/2-inch cubes

• 1 Tbs olive oil

• 2 15 oz cans, diced tomatoes in juice

• 2 8 oz cans tomato sauce

• 1 large onion, chopped

• 3 large stalks celery, chopped

• 1 bay leaf

• 1 tsp dried basil leaves, crushed

• 2 cups water

• 1 10 oz package frozen green beans, partially thawed

• 1 10 oz package frozen sliced carrots, partially thawed

• 1 10 oz package frozen corn, partially thawed

This hearty soup will make a second course unnecessary.

Directions

• In large plastic bag, combine flour, garlic powder, pepper, and salt. Add lamb cubes; coat thoroughly with flour mixture.
• Heat oil in large pan. Add entire contents of bag and brown lamb cubes.
• Stir in diced tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil, and water. Cover, and bring to a boil.
• Reduce heat; simmer covered for 1 hour. Add green beans, carrots, and corn; cover, and cook additional 10 minutes.