A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chunky Lamb and Vegetable Soup
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- #60984
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 pound lamb (boneless shoulder or leg), cut into 1/2-inch cubes
1 tablespoon olive oil
1 can (30 ounce size) diced tomatoes and juice
1 can (16 ounce size) tomato sauce
1 large onion, chopped
3 large celery stalks, chopped
1 bay leaf
1 teaspoon dried basil leaves, crushed
2 cups water
1 package (10 ounce size) frozen green beans, partially thawed
1 package (10 ounce size) frozen sliced carrots, partially thawed
1 package (10 ounce size) frozen corn, partially thawed
directions
In a large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes and coat thoroughly with flour mixture.
Heat oil in large pan. Add entire contents of bag and brown lamb cubes. Stir in tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil and water. Cover, and bring to a boil.
Reduce heat and simmer covered for 1 hour. Add green beans, carrots and corn. Cover and cook for an additional 10 minutes.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
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