Lamb and pumpkin soup

Yield: 1 servings

Measure 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

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.

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