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Dori Hamilton, Tranquil Vewe Croft
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1½ lb. lamb soup/stew meat
½ lb. soup bones
1 onion chopped
½ Tbsp. minced wet garlic
2 finely crumbled bay leaves
¼ tsp. fresh groud pepper
1/8 tsp. cloves
½ cup chopped celery leaves
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3 qt. cold water
3 cup zucchini, diced
1 cup carrots, diced
1 cup potatoes, diced
1 cup corn
1 28 oz. can tomatoes
¼ cup soup mix grains
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Trim fat off meat can cut into 3/4 inch cubes. Put meat, bones, onion, garlic, bay leaves, pepper, cloves, celery and water in a large soup pot. bring to boil; lower heat and simmer 4 hours, covered. Remove soup bones; skim off fat. Add zucchini, carrots, potatoes, corn, tomatoes, and soup grains. Season with salt and pepper to taste. Cook 50 minutes to 1 hour. Serve or freeze.
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