Lamb and pumpkin soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Dried lima beans |
| 750 | grams | Diced lean lamb |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive oil |
| 2 | larges | Onions; chopped |
| 1 | small | Butternut pumpkin; cubed |
| 1½ | litre | Well flavoured stock |
| Either chicken beef or vegetable | ||
| 3 | Bay leaves | |
| Salt and pepper to taste | ||
| ½ | cup | Parsley |
Directions
Soak the lima beans in water overnight or for at least two hours.
Heat the oil and butter and add the onion. Saute over a high heat until the onions are deep golden then add lamb cubes. Continue cooking until the meat changes colour.
Add the pumpkin, lima beans, bay leaves, stock, salt and pepper to taste and simmer for 1½ hours or until the beans are tender.
Check for seasonings then serve, sprinkled wih parsley.
Converted by MC_Buster.
Per serving: 537 Calories (kcal); 51g Total Fat; (82% calories from fat); 4g Protein; 21g Carbohydrate; 62mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 ½ Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.