Lamb Soup



Makes about 9 cups; 4 servings

Recipe from


Nutritional Information

Calories 521
Caloriesfromfat 29 %
Protein 32 g
Fat 17 g
Satfat 6.5 g
Carbohydrate 44 g
Fiber 7.5 g
Sodium 194 mg
Cholesterol 76 mg


1 pound ground lean lamb
1 cup chopped onion
1 cup chopped carrots
1 1/3 cups grain mix (see notes above)
5 1/2 cups fat-skimmed beef broth
1 cup dry sherry
1/4 cup chopped parsley


In a 4- to 5-quart pan over high heat, stir 1 pound ground lean lamb, 1 cup chopped onion, and 1 cup chopped carrots until lamb is well browned, 8 to 10 minutes. Spoon off and discard any fat. Add 1 1/3 cups grain mix (see note below), 5 1/2 cups fat-skimmed beef broth, and 1 cup dry sherry. Bring to a boil, cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes. Stir in 1/4 cup chopped parsley.


Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick-cooking brown rice, bulgur, and rinsed quinoa.