Middle Eastern Lamb Slow Cooker Soup
(from salonx’s recipe box)
POINTS® Value: 6
Level of Difficulty: Easy
Looking for something more exotic? Add a pinch of saffron threads, available in gourmet food stores and some supermarkets, to tint this stew gold.
Source: weightwatchers.com
Prep time: 20 minutes
Cook time: 480 minutes
Serves 4 people
Categories: soup
Ingredients
- 1 pound lean leg of lamb, stew meat, cut into 1-inch chunks
- 1/2 cup canned beef broth
- 1 large onion(s), chopped
- 1 large garlic clove(s), minced
- 14 1/2 oz canned diced tomatoes, undrained
- 15 oz canned garbanzo beans, drained and rinsed
- 2 tsp ginger root, freshly grated
- 1/2 tsp ground cinnamon
- 1 tsp table salt
- 1/4 tsp black pepper
- 1 Tbsp fresh lemon juice
Directions
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Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.
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Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)