Lamb And Vegetable Soup

Recipe from


Ingredients

1 (6- to 7-pound) leg of lamb
1 gallon water
1 cup finely chopped carrots
1 cup finely chopped potatoes
1 cup finely chopped onion
1 cup finely chopped tomato
1 cup finely shredded cabbage
1 cup finely chopped turnips
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Place lamb and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours. Remove from heat; let cool. Cover and refrigerate overnight. Skim off fat, and discard.

Remove lamb, reserving broth in stock pot. Cut meat from bone, and cut into bite-size pieces; discard bone. Return meat to broth. Add remaining ingredients, stirring well.

Bring to a boil. Reduce heat; cover and simmer 3 hours. Serve hot in individual soup bowls.

Note:

Oxmoor House Homestyle Recipes

January 1985
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