Armenian Spearmint Squash Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lb. bone in lamb or 2 lb. boneless beef or lamb, cut into 1” pieces2 tsp salt1 1/2 - 2 quarts water2 cloves garlic, chopped3 cups mashed canned tomatoes3 Tbsp tomato paste1/4 cup lemon juice 2 1/2 lb. small zucchini or butternut squash, washed and cubed (about 1” pieces)1 green pepper, cut in 1” piecesAleppo pepper to taste2 tablespoons dried, crushed mint leaves1 Tbsp butter (up to 2 Tbsp.)
Bring meat, salt and water to a boil. Skim off scum. Add garlic, tomatoes, tomato paste and lemon juice. Simmer for about 1 to 1 1/2 hours or until meat separates easily from bone. Drain. Cool. Separate meat from bones. Skim fat from broth. Return meat and broth to pot. Add squash and pepper. Simmer another hour or so (until all is tender). Adjust seasoning if necessary. Melt butter in small pan. When hot add crushed mint. Blend. Pour on top of soup. (Can put soup in tureen or serving dish before pouring mint and butter on top.)
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user YERVANT.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user YERVANT.
Nutritional Info Amount Per Serving
- Calories: 287.8
- Total Fat: 10.2 g
- Cholesterol: 103.5 mg
- Sodium: 1,120.6 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.7 g
- Protein: 33.4 g
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