Crock-Pot Beef Vegetable Soup %%%% Drnd29a
INGREDIENTS:
3 lb Boned lamb cut into 1 Medium dried hot red
-1 1/2" cubes -chili pepper, crushed
Flour for dusting 1 tb Salt
2 tb Cooking oil 2 Cloves garlic, peeled
1/4 ts Ground black pepper -and crushed
6 Dried juniper berries 2 ts Oregano
-crushed 1/2 c Minced fresh parsley
2 Yellow onions, peeled 6 Green peppers, washed
-and chopped -cored, quartered
5 1/2 c Hominy (include liquid) 1 qt Water
3 lb Boned lamb cut into 1 Medium dried hot red
-1 1/2" cubes -chili pepper, crushed
Flour for dusting 1 tb Salt
2 tb Cooking oil 2 Cloves garlic, peeled
1/4 ts Ground black pepper -and crushed
6 Dried juniper berries 2 ts Oregano
-crushed 1/2 c Minced fresh parsley
2 Yellow onions, peeled 6 Green peppers, washed
-and chopped -cored, quartered
5 1/2 c Hominy (include liquid) 1 qt Water
Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries.
Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally.
Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally.