🫙 From the Spice Rack
Spring Lamb and Vegetable Soup
1 c Romano beans; dry 1 1/2 lb Lamb; boneless shoulder 2 tb Vegetable oil 4 Leeks 4 Garlic cloves 2 Tomatoes 4 c Chicken broth 1 tb Marjoram;fresh,fine chopped Salt Pepper 1 sm Cau...
maineasy
Ingredients8 items
Ingredients
- 1c romano beans; dry
- 11/2 lb lamb; boneless shoulder
- 2tb vegetable oil
- 4leeks
- 4garlic cloves
- 2tomatoes
- 4c chicken broth
- 1tb marjoram;fresh,fine chopped
Directions
- 1
1 c Romano beans
- 2
dry 1 1/2 lb Lamb
- 3
boneless shoulder 2 tb Vegetable oil 4 Leeks 4 Garlic cloves 2 Tomatoes 4 c Chicken broth 1 tb Marjoram;fresh,fine chopped Salt Pepper 1 sm
- 4
chopped Parmesan cheese;fine grate Sort and rinse beans
- 5
soak overnight in cold water to cover (at least 5 c1;0cups) or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour
- 6
Drain and reserve 4 cups of the soaking liquid
- 7
Trim lamb and cut into 3/4 inch cubes
- 8
In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium-high heat