Lamb Soup

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 521
  • Calories from fat: 29%
  • Protein: 32g
  • Fat: 17g
  • Saturated fat: 6.5g
  • Carbohydrate: 44g
  • Fiber: 7.5g
  • Sodium: 194mg
  • Cholesterol: 76mg


  • 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


  1. 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.

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