Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

In a sea of slow cooker soup recipes, this soup makes a great comfort food staple - that isn't chicken noodle. Mediterranean ingredients like juicy lamb, leeks and fava beans fill the dish with flavor.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
slow-cook:
495 mins to 615 mins(low) or 4 1/4 to 5 1/4 hours (high)
Servings:
8
Yield:
10 cups
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Spring Lamb and Fava Bean Soup

Ingredients

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Directions

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  • In a large skillet cook lamb in hot oil over medium heat until browned; drain off fat.

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  • In a 4- to 5-quart slow cooker combine lamb and the next nine ingredients (through rosemary).

  • Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir in peas. Cook for 15 minutes more. Season to taste with salt and pepper. Top servings with Lemon Gremolata.

Nutrition Facts (Spring Lamb and Fava Bean Soup)

206 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 42mg; sodium 314mg; potassium 483mg; carbohydrates 20g; fiber 5g; sugar 4g; protein 19g; trans fatty acid 0g; vitamin a 3596IU; vitamin c 26mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 55mcg; vitamin b12 2mcg; calcium 64mg; iron 3mg.

Lemon Gremolata

Ingredients

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Directions

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  • In a small bowl combine parsley, lemon zest, and garlic.

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Homemade Beef Bone Broth

Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 6-quarter slow cooker. Pour the 1 cup water into roasting pan and scrape up browned bits; add water mixture to slow cooker. Add the remaining ingredients. Cover and cook on low 10 to 12 hours.

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  • Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through four layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.

  • If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months.

  • If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight container for another use. Cover and chill up to 3 days or freeze up to 3 months.

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Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0