Spring Lamb and Fava Bean Soup
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.
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Spring Lamb and Fava Bean Soup
Directions
- 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
Directions
- 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.
Lemon Gremolata
Directions
- In a small bowl combine parsley, lemon zest, and garlic.
Nutrition Facts (Spring Lamb and Fava Bean Soup)
- Per serving:
- 206 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 42 mg chol. ,
- 314 mg sodium ,
- 20 g carb. ,
- 5 g fiber ,
- 4 g sugar ,
- 19 g pro.