Sylvia's Soup Recipes
Now that the
dark nights are creeping in (clock
change soon), starting to think of stews
and soups. I've got a few bits and
pieces of extra lamb in the freezer
which will be ideal for this hearty
Pressure Cooker Lamb and
Vegetable Soup Recipe
1-1/2 pounds lamb
shank or lamb chops (remove any bones)
16-18 ounces eggplant
14 ounces onion
10 ounces carrot
2 teaspoons chopped
3 tablespoons oil
2 (16 ounce) cans
2 cups water
tablespoons lemon juice
1.Brown in lamb, eggplant, carrot, onion
and garlic in oil in the instant pot or
skillet if you donít have the brown
setting in your pressure cooker.
2.Add the cinnamon, tomatoes, water and
3.Cook 45 minutes,
pressurized on the stew setting,
following the directions for your
pressure cooker or Instant Pot.
4.Serve with rice.
If you donít
have a pressure cooker, you can still do
this in a slow cooker, just takes
Note: Allow extra time for
cooker to drop pressure after cooking
for safe opening.
This is great
for using up the veg from the fridge,
you can chop and change the veg etc to
the ingredients you prefer.
to 1-1/2 lbs ground beef or ground
1 can (10 oz) diced tomatoes
and green chilies (or Rotel)
package frozen mixed vegetables
potatoes peeled and diced
6 beef bouillon cubes*
8 cups water*
salt and pepper to
on stove top and drain grease. Combine
all ingredients, heat over low for about
an hour. Add salt and pepper to taste
and voila- dinnerís served! Enjoy this
low-cost meal, which makes enough to
serve a family of four for dinner and
leftovers for lunch the next day.
This can also be prepared for the
crockpot. Simply brown the beef or
turkey and combine all ingredients in
crockpot and cook on low for 6-8 hours.
Fresh ingredients can also be used if
you have them, and are so delish!
** These can be substituted for
1 and a 1/2 pints of home made beef