Thick lamb and vegetable soup

60ml olive oil

2 lamb shanks (750-800g)

2 tspns curry powder

1 large onion, diced

1 tbspn parsley

1 tbspn basil

250ml beef stock

400g diced tomatoes

Tin of three bean mix

1/2 cup red capsicum, diced

1/2 cup yellow capsicum, diced

1/2 cup green capsicum, diced

1 cup green beans sliced

2 carrots diced

3 potatoes, diced

1/2 tspn brown sugar

1/2 tspn sea salt

1/2 tspn black pepper


Heat oil in a large saucepan and brwon lamb shanks.Add curry piwder and onion, stir then cook until onions are translucent. Add parsley and basil, then stock and tomatoes, and stir.Add capsicum, bean mix and green beans, sugar, salt and pepper. bring to boiling point and simmer for one hour.

Add carrots and potato, bring soup back to the boil, then slowly simmer for another hour. Allow soup to cool then remove shanks and dice meat, removing fat and gristle. Return diced meat to pot.


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