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Greek Lamb & Asparagus Soup

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Course: Soup
Ingredients Method

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

Method
 

  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.