Lamb and Vegetable Soup
|Lean lamb||2 Pound, cut into small bite-sized pieces (Shanks, Breast, Neck)|
|Cold water||3 Quart|
|Onion||1 Large, quartered|
|Carrots||2 , quartered|
|Celery ribs||2 , quartered|
|Garlic||1 Clove (5 gm), mashed|
Place all of the ingredients in a large soup pot.
Bring to a boil, skim off any scum that forms.
Lower heat and simmer (with pot cover propped up with a wooden spoon) for 1 1/2 to 2 hours, or until the lamb is tender.
Remove the meat with a slotted spoon and set aside.
Taste the stock.
If it does not have enough flavor, continue to simmer to reduce it, adding more seasoning if necessary.
Strain the stock, discard the vegetables, and refrigerate the stock until the fat on top sets, then remove the fat.
Serving size: Complete recipe
Calories 1668 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2236.1 mg93.2%
Total Carbohydrates 68 g22.6%
Dietary Fiber 16.1 g64.2%
Sugars 20.8 g
Protein 307 g614.1%
Vitamin A 419.6% Vitamin C 60.1%
Calcium 28.7% Iron 15.6%
*Based on a 2000 Calorie diet