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.
Slow Cook:8 hrs 15 mins to 10 hrs 15 mins (low) or 4 1/4 to 5 1/4 hours (high)
Spring Lamb and Fava Bean Soup
In a large skillet cook lamb in hot oil over medium heat until browned; drain off fat.
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.
Homemade Beef Bone Broth
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.
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.
In a small bowl combine parsley, lemon zest, and garlic.