Chunky Lamb and Vegetable Soup

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2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 pound American Lamb, boneless shoulder or leg, cut into 1/2-inch cubes
1 tablespoon olive oil
2 cans (15 ounces each) diced tomatoes and juice
2 cans (8 ounces each) tomato sauce
1 large onion, chopped
3 large stalks celery, chopped
1 bay leaf
1 teaspoon dried basil leaves, crushed
2 cups water
1 package (10 ounces) frozen green beans, partially thawed
1 package (10 ounces) frozen sliced carrots, partially thawed
1 package (10 ounces) frozen corn, partially thawed


In large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes; 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; simmer covered for 1 hour. Add green beans, carrots and corn; cover and cook additional 10 minutes.


PREP TIME: 10 Minutes

COOK TIME: 20 Minutes