Spring Lamb & Vegetable Soup Recipe

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Spring Lamb & Vegetable Soup Ingredients

1 cup romano beans, dry
1 1/2 lb lamb, boneless shoulder
2 tbsp vegetable oil
4 leeks
4 garlic cloves
2 tomatoes
4 cup chicken broth
1 tbsp marjoram, fresh,fine chopped
1 salt
1 pepper
1 small cauliflower
2 small zucchini
1/2 package spinach (10oz/284g pkg)
1/4 cup parsley, chopped
1 parmesan cheese, fine grate

A Recipe for
Spring Lamb & Vegetable Soup

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When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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This is a recipe for Spring Lamb & Vegetable Soup from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Spring Lamb & Vegetable Soup

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Spring Lamb & Vegetable Soup Directions

Sort and rinse beans; soak overnight in cold water to cover (at least
5 c1;0cups) or bring to boil in water to cover, boil 2 minutes, cover
and let stand 1 hour. Drain and reserve 4 cups of the soaking liquid.
Trim lamb and cut into 3/4 inch cubes. In large saucepan or kettle,
heat oil and brown lamb cubes on all sides over medium-high heat.
Meanwhile, cut root ends from leeks; slice lengthwise and rinse well
under cold running water. Slice thinly. Mince garlic and add to lamb.
Saute 3 to 4 minutes. Peel, seed and chop tomatoes. Add with beans,
broth, reserved bean liquid, marjoram and salt and pepper to taste.
Brint to boil, cover, reduce heat and simmer 45 minutes, stirring
occasionally. Cut cauliflower into small florets and slice zucchini.
Add both to soup and cook 10 minutes. Wash and chop spinach; add to
soup with parsley and cook 3 to 5 minutes longer. Do not overcook
since spinach will lose its colour. If making ahead, add spinach and
parsly just before serving, after soup has been reheated.

Serves: 10

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Spring Lamb & Vegetable Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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