Veggie Soup with Lamb


lamb & veggie soup

Veggie Soup with Lamb

From ‘And the Love is Free’ Print Book page 15
Sorry. Video is not available for this recipe.

This soup is my Mum’s recipe, but since I didn’t write it down I’ve had a go at recreating it. Basically, as long as you’ve got lamb and soup mix and a few different veggies then you’ll be on the right track.

Whenever Dad killed a sheep, Mum would keep the bones aside for making a massive pot of soup. If you aren’t lucky enough to have access to home grown lamb, just ask your butcher for a mixture of lamb bones and make sure they include some ribs for their lovely sweet meat.

Serves heaps
lamb bones (enough to fill your stockpot)
500g (lb) soup mix *
4 brown onions, peeled & diced
6 carrots, diced
6 celery stalks, diced
6 medium potatoes, peeled & diced
6 parsnips, peeled & diced
2 turnips, peeled & diced
6 medium tomatoes, diced or l x400g (l4oz) canned tomatoes
6 zucchini, diced
2 tablespoons tomato sauce (ketchup)
2 tablespoons Worcestershire sauce, optional

Place lamb bones in your largest stock pot and cover with cold water. Cover with a lid and bring to a boil. Reduce heat and simmer, uncovered for at least 4 hours. Remove from the heat and allow to cool. Remove bones from the stock, pick the meat and reserve. Discard the bones. Refrigerate stock overnight.

In the morning remove any fat from the surface of the stock and discard. Place stock over a high heat and add soup mix and veg. Simmer for an hour or two until the soup mix and veg are cooked. Add in reserved meat and sauces. Bring back to a simmer. Taste for seasoning.

Serve with buttered bread or freeze for a rainy day.

*Note: soup mix is a combination of roughly equal parts of dried peas, barley and lentils. If you can’t find any substitute add in pearled barley, your favourite lentils or a combination of the two.

Print Friendly, PDF & Email

{ 0 comments… add one now }

Leave a Comment