Spring Lamb and Fava Bean Soup

Name: Spring Lamb and Fava Bean Soup
Yield: 8
Ingredients: 1 pound boneless lamb shoulder or beef chuck, trimmed of fat and cut into 1-inch pieces; 1 tablespoon olive oil; 4 cups Beef Broth; 1 1/2 cups water; 8 ounces morel, oyster, or cremini mushrooms, sliced; 1 8.8 ounce package peeled and steamed fava beans, rinsed and drained, or 1 1/2 cups frozen fava beans, thawed; 1 cup sliced carrots; 2 medium leeks, sliced; 1/3 cup regular pearled barley; 1 teaspoon snipped fresh thyme; 1 teaspoon snipped fresh rosemary; 1 cup fresh English peas, shelled, or frozen peas, thawed

Spring Lamb and Fava Bean Soup was pinched from <a href="http://www.bhg.com/recipe/spring-lamb-and-fava-bean-soup/" target="_blank">www.bhg.com.</a>

"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...."

INGREDIENTS

•

1 pound boneless lamb shoulder or beef chuck, trimmed of fat and cut into 1-inch pieces

•

1 tablespoon olive oil

•

4 cups Beef Broth

•

1 1/2 cups water

•

8 ounces morel, oyster, or cremini mushrooms, sliced

•

1 8.8 ounce package peeled and steamed fava beans, rinsed and drained, or 1 1/2 cups frozen fava beans, thawed

•

1 cup sliced carrots

•

2 medium leeks, sliced

•

1/3 cup regular pearled barley

•

1 teaspoon snipped fresh thyme

•

1 teaspoon snipped fresh rosemary

•

1 cup fresh English peas, shelled, or frozen peas, thawed

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes