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6 Serves
109 Mins
27 g
27 g
25 g
Using a sharp knife and cutting board, trim the lamb stew meat into bite-sized chunks and peel and chop the carrots, potatoes, and onions into uniform pieces.
Ingredients, vitamins, and health benefits
Carrots
Potatoes
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VietnameseVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
128 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
735 mg / 1,250 mgPotassium
1467 mg / 4,700 mgSodium
1611 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions and sauté until translucent, then add the lamb meat and brown it on all sides.
Pour in the vegetable broth and water, bringing the mixture to a gentle boil before reducing the heat to low.
Add the carrots and potatoes to the pot. Cover and simmer for 60 minutes until the lamb is tender and the vegetables are cooked through.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
Onion
Lamb Stew Meat
Rutabaga
Olive Oil
Vegetable Broth
Water
Salt
Black Pepper
Vitamin A
450 µg / 900 µgVitamin C
78 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
26 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
128 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
735 mg / 1,250 mgPotassium
1467 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3066 mg / 300 mgCaffeine
0 mgNet Carbs
25
g46
g17
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Yemeni
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g