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Patrick's Irish Lamb Soup


Course : Soups
Serves: 8
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Ingredients:


1 1/2 pounds lean boneless lamb shoulder -- 3/4-inch cubes

12 ounces beer -- or water

28 ounces broth

3 cups new potatoes -- cubed

2 cups carrot -- thinly sliced

1 tablespoons olive oil

1 medium onion -- coarsely chopped

1 teaspoon seasoned pepper

1 package brown gravy mix

2 cups green cabbage -- shredded

1 bunch parsley -- chopped, for garnish
 

Preparation / Directions:


In 3-quart pan with cover, heat oil. Add onion and saute until brown; stirring occasionally. Add lamb and saute, stirring until browned. Stir in beer or water, and pepper. Cover and simmer for 30 minutes. Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in cabbage and cook just until cabbage turns a bright green. Serve. Garnish with chopped parsley if desired.

 

Nutritional Information:

98 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 18mg Sodium

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