I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't use the ground lamb but used a lot of meaty bones and a leftover leg bone that I had frozen from a prior dinner. I used the same basic spices and this turned out great. What I did with the bones was to cover with water and simmer for a few hours with a large diced onion and an envelope of onion soup mix and a few bay leaves. (I didn't have the beef consomme or even an oxo cube so thought this would add the necessary salt and flavour). I then strained the whole thing, picked any meat off the bones and added the diced tomatoes, can of tomato soup and chili powder and doubled the barely called for. Turned on a very low simmer for a few more hours, got home from shopping and added a couple of handfuls of frozen mixed vegetables and some fresh celery and in about a half hour sat down to a very lovely soup for lunch. I also got several containers for the freezer. Thanks for the great ideas. Wouldn't have thought to mix the chili powder in this soup. I think it made for a nice little added zing.
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I get a lamb from a local farmer each year, so have lots of bones to make soup with. I didn't...