Lamb Stew tomato base
- Number of Servings: 8
Ingredients
1 cup carrots chopped1 cup celery chopped.5 cup onion chopped1.5 to 2 cups bok choy chopped2 cups mushrooms sliced1 TBLS Olive Oil1 TBLS Greek Seasoning (I use Penzey's brand)1 pound lamb approximately1 can dark red kidney beans rinsed1 carton on 4 cups chicken broth low sodium2 cans tomato paste2 cans sliced roma tomatoes italian style
Heat oil and sautee the veggies until becoming tender. Add the meat and heat through. Add the Greek seasoning. Stir in the tomato paste and canned tomatoes. Add in the kidney beans and chicken broth. Simmer to heat through or longer to blend flavors more. I simmered for about an hour.
*just a note about the sodium content on the nutirition info. I could not find low sodium options when selecting from the draw down lists, so it is actually a lot lower in sodium that the calculation indicates.
Number of Servings: 8
Recipe submitted by SparkPeople user JENUSSBAUM.
*just a note about the sodium content on the nutirition info. I could not find low sodium options when selecting from the draw down lists, so it is actually a lot lower in sodium that the calculation indicates.
Number of Servings: 8
Recipe submitted by SparkPeople user JENUSSBAUM.
Nutritional Info Amount Per Serving
- Calories: 369.3
- Total Fat: 16.4 g
- Cholesterol: 57.9 mg
- Sodium: 1,478.7 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 8.1 g
- Protein: 27.2 g
Member Reviews
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SUEPILATES
I just made this with some leftover lamb from Christmas Eve. I doubled the veggies and added a cubed sweet potato and a drained can of green beans. Substituted cabbage for buk choy. It was too thick, so I added low-sodium V-8 til I got the consistency I wanted. Delicious. Served it over ww noodles. - 12/26/09