Lamb Stew with Pasta

Italian seasoning brings plenty of flavor to this low-fat, low-calorie lamb, pasta, and vegetable soup recipe.

Lamb Stew with Pasta
Makes:
4 servings
Serving Size:
1 3/4 cups
Yields:
7 cups
Prep:
25 mins
Cook:
1 hr
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Lamb Stew with Pasta

Ingredients
1
pound lamb or beef stew meat
1
medium onion, sliced and separated into rings
2
tablespoons cooking oil
3 1/2
cups water
1/4
cup snipped dried tomatoes (not oil-packed)
1
teaspoon dried Italian seasoning, crushed
1/4
teaspoon salt
1/4
teaspoon black pepper
2
cups sliced fresh mushrooms
1
9 ounce package frozen cut green beans
1
cup thinly sliced carrot (2 medium)
3/4
cup dried medium bow tie pasta
1
15 ounce can tomato sauce

Directions

  1. In a large saucepan cook the lamb and onion in hot oil until the meat is brown.
  2. Stir water, dried tomatoes, Italian seasoning, salt, and pepper into the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes (or about 1 1/4 hours for beef, if using) or until the meat is nearly tender.
  3. Stir mushrooms, green beans, carrot, and pasta into meat mixture. Return to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat, vegetables, and pasta are tender. Stir in tomato sauce; heat through.
  4. Makes 4 servings (7 cups)

Nutrition Facts

(Lamb Stew with Pasta)
    Per serving:
  • 309 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 71 mg chol.,
  • 803 mg sodium,
  • 24 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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