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Felons On The Lamb Soup




Source of Recipe


Bullldog Bulletin


List of Ingredients




1 C. or more Lamb broth/drippings
2 C. water (or enough to cover)
1 C. lamb meat, cut or torn into pieces
1 T. olive oil
1 large onion, finely chopped
2 carrots, thinly sliced
1 stalk of celery, sliced
1/4 C. red bell pepper or jarred pimiento
3/4 potato, diced
1 C. mushrooms, sliced
1 t. rosemary leaves
2 t. granulated garlic
1/2 t. thyme
1/2 t. oregano
1/2 t. basil
1/2 t. pepper
1 t. parsley
Salt
Worcestershire Sauce to taste
1/4 C. tomato paste
1 C, pasta (shells, macaroni, ziti, etc.)

Recipe



In a large saucepan, sauté lamb and vegetables in olive oil until the onion is transparent and slightly caramelized. Then add broth, water and herbs, salt and Worcestershire sauce. Bring to a boil, then lower to medium heat until the vegetables are tender. Add pasta and bring to a boil again, then drop the temp as directed on the pasta package (If needed, additional water.) When the pasta is nearly cooked add tomato paste and simmer. Taste it and adjust the seasonings to taste. Serve hot and enjoy.