Greek Lamb & Asparagus Soup
Recipe type: Soup
Ingredients
- 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
Instructions
- Lightly coat a 4-quart stockpot with olive oil spray.
- Over medium-high heat, sauté lamb until no pink color remains, 5 to 8 minutes.
- Drain off fat; return lamb to pot.
- Stir in remaining ingredients.
- Cover; simmer for 30 minutes.
- 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.
