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Spring Lamb And Vegetable Soup



---------- Recipe via Meal-Master (tm) v8.02

Title: SPRING LAMB AND VEGETABLE SOUP
Categories: Lamb, Soups
Yield: 10 servings

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 Cauliflower
2 sm Zucchini
1/2 pk Spinach (10oz/284g pkg)
1/4 c Parsley; chopped
Parmesan cheese;fine grate

Sort and rinse beans; 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.
Drain and reserve 4 cups of the soaking liquid. Trim
lamb and cut into 3/4 inch cubes. In large saucepan or
kettle, heat oil and brown lamb cubes on all sides
over medium-high heat. Meanwhile, cut root ends from
leeks; slice lengthwise and rinse well under cold
running water. Slice thinly. Mince garlic and add to
lamb. Saute 3 to 4 minutes.
Peel, seed and chop tomatoes. Add with beans, broth,
reserved bean liquid, marjoram and salt and pepper to
taste. Brint to boil, cover, reduce heat and simmer 45
minutes, stirring occasionally. Cut cauliflower into
small florets and slice zucchini. Add both to soup and
cook 10 minutes. Wash and chop spinach; add to soup
with parsley and cook 3 to 5 minutes longer. Do not
overcook since spinach will lose its colour. If making
ahead, add spinach and parsly just before serving,
after soup has been reheated.

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