Middle Eastern Lamb Soup
IntroductionA delicious and filling Middle Eastern soup. A delicious and filling Middle Eastern soup.
Canola Oil, 1 tbsp
Lamb, Cubed, 200 grams
Onions, raw, 1 cup, chopped
Garlic 4-5 cloves
Carrots, raw, 1 cup, chopped
Green Peppers (bell peppers), 0.5 cup, chopped
Red Ripe Tomatoes, 1 medium whole
Old fashioned Oats, 0.5 cup
1-2 Bouillon Cubes
Green Cardammon Pods - 4-5 whole
Cinnamon Stick - 1 Medium
Cloves - 3-4 whole
Cumin 1 tbsp
Fresh Dill - 1 tbsp chopped
Water 6-8 cups depending on how hearty you like your soup.
This is one of my favorite freezer crock pot meals.
I use my food processor to chop onions in a huge batch and sautee all together. I add those to a big freezer bag with chopped carrots, peppers, and tomato. I brown the meat and put that in a separate smaller freezer bag, and put the meat bag into the vegetable bag. In the morning I put the meat into the microwave to defrost for about 2 minutes (on my microwave, yours will vary) and throw everything into the crockpot except the cumin and dill.
Sometimes I make this exact same soup subbing chicken for lamb, or a vegetarian version with yellow lentils.
***Warning - It is recommended not to cook frozen meat in the crockpot.
2. Add meat and cook until slightly browned.
3. Add vegetables, water, cardammon, cinnamon stick, and cloves. Add oats.
4. Either turn on the crock pot for about 7 hours or the stove on low boil for about 40 minutes.
5. Add cumin and fresh dill and let cook for another 1 hour in the crockpot or simmer for 20 minutes on the stove.
Serving Size: Makes about 8 1 cup servings with 8 cups of water.
Number of Servings: 8
Recipe submitted by SparkPeople user WACKYGRL.