Recipe: Chunky Lamb and Vegetable Soup

CHUNKY LAMB AND VEGETABLE SOUP

3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 pounds lamb shoulder, trimmed, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 cans (14 1/2 ounces each) tomatoes
2 cans (8 ounces each) tomato sauce
2 cups water
1 1/2 cups diced dried fruit
1 large onion, diced
3 large ribs celery, chopped
1 teaspoon dried basil, crushed
1 bay leaf
1 (10 ounce) package frozen cut green beans, partially thawed
1 (10 ounce) package frozen sliced carrots, partially thawed
1 (10 ounce) package frozen corn, partially thawed

Combine flour, salt, pepper and garlic powder in large plastic bag or shallow dish. Dredge lamb in flour mixture. Brown lamb with excess flour mixture in hot oil in Dutch oven over medium-high heat.

Add tomatoes, tomato sauce, water, dried fruit, onion, celery, basil and bay leaf. Stir to combine, breaking up tomatoes. Cover; bring to a boil over high heat. Reduce heat to low. Simmer, covered, 1 hour.

Stir in beans, carrots and corn. Cover and cook until heated through.

Makes 6 serving
From: Recipelink.com
Source: American Lamb Council, Inc.