From Skinny Soups I love using my slow cooker. It's a treat by the end of the day to have dinner ready with the added benefit of wonderful smells wafting through the house all day. Lamb is one of our favorites and locally available but you can also substitute beef stewing meat or even chicken in this recipe. Makes 6 to 7 Servings 1 large onion, finely chopped 2 large garlic cloves, minced 1 large sweet green pepper, diced 1 cup zucchini, diced 2 15 oz cans reduced sodium tomato sauce, or regular tomato sauce 1 cup water 3 cups beef stock or broth 1 lb lean stewing lamb, trimmed of all fat and cut into 1/2 in cubes (or use lamb leg or loin cubes) 1/3 cup fresh parsley leaves, chopped 1/3 cup uncooked white rice 1 bay leaf Dash cayenne pepper 2 tsp sugar 1 tsp dried marjoram leaves 1/2 tsp dried thyme leaves 1/2 tsp dried basil leaves 1/4 tsp powdered mustard 1/4 tsp black pepper Salt to Taste Combine all ingredients, except salt, in crock pot. Cover and cook on high setting 1 hour. Change setting to low and cook an additional 7 to 9 hours until meat and vegetables are tender and flavors are well blended. With large, shallow spoon, skim fat from top of soup and discard. Add salt if desired. Stir before serving. Calories 173
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