Hearty Lamb and Vegetable Soup Recipe

8 Servings

Ingredients

• 1 pound boneless lamb cubes
• 2 tablespoons flour
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 teaspoon garlic
• 1 tablespoon vegetable oil
• 2 ea. 16 oz. cans whole tomatoes, undrained
• 2 ea. 8 oz. cans tomato sauce
• 1 large onion, diced
• 3 celery stalks, chopped
• 1 teaspoon basil
• 1 bay leaf
• 2 cups water
• 1 ea. 10 oz. pkg. frz. green beans, partially thawed
• 1 ea. 10 oz. pkg, frz. sliced carrots, partially thawed
• 1 ea. 10 oz. pkg. frz. corn, partially thawed

In large plastic bag combine flour, pepper, salt and garlic. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large Dutch oven. Add entire contents of the bag; brown lamb cubes. Add tomatoes, tomato sauce, onion, celery, bay leaf, basil and water.  Stir to combine. Cover, heat to boiling. Lower heat and simmer for 1 hour.  Add frozen vegetables; cover and cook until heated through.

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