Patrick's Irish Lamb Soup
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INGREDIENTS 1-1/2 pounds boneless American lamb (leg or shoulder), cut into 3/4-inch cubes
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 bottle (12-ounces) beer or 3/4 cup water
1 teaspoon seasoned pepper
2 cans (14-1/2 ounces each) beef broth
1 package (.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
1/3 cup chopped fresh parsely, optionalHeat oil over medium-high heat in a large saucepan. Add lamb cubes and onion. Cook and stir in hot oil until lamb is brown. Drain off fat. Stir in beer or water and seasoned pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
Stir in beef broth and gravy mix. Add potatoes and carrots. Cover and simmer 15 to 20 minutes or until vegetables are tender. Stir in cabbage; cook just until cabbage turns bright green. Ladle into soup bowls. Sprinkle with parsley, if desired.
Makes 8 servings