Hearty Lamb Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Dried thyme

1 teaspoon

Dried rosemary

1 teaspoon

Bay leaves

2 leaves

Beef broth

6 cups

Canned diced tomatoes

1 can (14.5 oz)

Potatoes

2 medium, diced

Garlic

3 cloves, minced

Celery

2 stalks, chopped

Carrots

2 medium, sliced

Onion

1 large, chopped

Lamb shoulder

1.5 pounds, cut into 1-inch cubes

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the lamb cubes and sear until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
3. Stir in the diced potatoes, canned tomatoes (with juice), beef broth, bay leaves, dried rosemary, dried thyme, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors meld beautifully.
5. After simmering, remove the bay leaves and taste the soup. Adjust seasoning with more salt and pepper if necessary.
6. Serve hot, garnished with fresh herbs if desired, and enjoy the comforting flavors.