Greek Lamb & Asparagus Soup
by: ffadmin


Greek Lamb & Asparagus Soup
Recipe type: Soup
  • Olive oil spray
  • 1 pound ground lamb
  • 3 cloves garlic, chopped
  • 32 ounces no-salt-added chicken or beef broth (beef broth makes it a bit richer)
  • 1 bunch asparagus, coarse stalks removed, sliced
  • 1 bunch kale and or spinach, chopped
  • 14 ounce can artichoke hearts, drained, coarsely chopped
  • Juice of 2 lemons
  • 1 teaspoon dried oregano, or 1 tablespoon fresh oregano, chopped (use dried parsley for Phase 1)
  • 2 bay leaves
  1. Lightly coat a 4-quart stockpot with olive oil spray.
  2. Over medium-high heat, sauté lamb until no pink color remains, 5 to 8 minutes.
  3. Drain off fat; return lamb to pot.
  4. Stir in remaining ingredients.
  5. Cover; simmer for 30 minutes.
  6. Before serving, remove bay leaves.

Soup may be stored, covered in the refrigerator for up to 3 days. May also be frozen.

Make your own no-salt-added Chicken Broth or Beef Broth using our recipes!

Submitted By: Christy G. (Christy), Forum Member (5-25-06)

Christy’s Notes: I love this super satisfying and flavorful soup and would love to share the recipe.

*Note: Remember to include ingredients when calculating daily intake allowances.

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