LAMB AND VEGETABLE SOUP
A nourishing lamb and vegetable soup is a one-pot meal that is similar to an Irish stew. Chunks of lean lamb, and hearty vegetables, this traditional Irish soup would be served with a brown bread or Irish soda bread.
Provided by Pat Nyswonger
Categories One Dish Meals
Time 3h30m
Number Of Ingredients 16
Steps:
- Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
- Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
- Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
- Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.
Nutrition Facts : Calories 303 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1294 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
NANNA'S SLOW COOKER LAMB SHANK AND VEGETABLE SOUP
This thick soup, is the ideal winter wamer. It is so filling just on its own and great for large families. Or freeze for pre-prepared meals when needed.
Provided by Kylie
Categories Soup
Number Of Ingredients 15
Steps:
- Grate the zucchini, carrots, parsnips, turnips, and swede. Finely dice the onion and potato, then thickly dice the celery.
- Add all the grated and chopped vegetables to the slow cooker. Along with the rice, soup mix, powdered chicken shock, and vegeta.
- Make a well in the center and pour in 1 liter of water. Mix well.
- Once mix, press the lamb shanks down into the mixture and top up the water till it reaches the max level on your slow cooker.
- Put on the lid and set to low and let it cook for 8 hours.
- Once you reach the 6-hour mark, take the lamb shanks out and set them aside to cool. Give the mixture a stir and top on the water till it reaches the max level again.
- Once cooled, tear off the meat into bite-size chunks and add the meat back into the slow cooker. Stir well and let cook for the remaining time.
- Serve as is or with some cut up breadstick
Nutrition Facts : ServingSize 6 servings, Calories 390 kcal, Fat 7.3 g, SaturatedFat 2.8 g, Cholesterol 38 mg, Sodium 1774 mg, Carbohydrate 57.8 g, Fiber 12.6 g, Sugar 11 g, Protein 20.4 g
LAMB SHANK AND VEGETABLE SOUP
Make and share this Lamb Shank and Vegetable Soup recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Saute until onions are tender.
- Stir in carrots, potatoes, turnip and pasrnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a dish.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Nutrition Facts : Calories 658.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.7, Sodium 515.5, Carbohydrate 61.7, Fiber 9.9, Sugar 12.8, Protein 48.7
HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
LAMB SHANK SOUP
This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
Provided by JustJanS
Categories Stocks
Time 4h30m
Yield 2 1/2 litres
Number Of Ingredients 16
Steps:
- STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
- Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
- Strain, reserving the liquid and meat and discarding the vegetables.
- Shred the meat and refrigerate.
- Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
- SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
- Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
- Season well to taste, add the reserved meat and heat through well.
- Serve with crusty buttered bread!
Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9
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