Lamb Veggie Stew

Lamb Veggie Stew

September 1, 2018

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Category Dinner Lunch Main
Cuisine Mexican
Usage Chicken Lamb
Skill Level Moderate
Cooking Method Cooking
Yields 4 Servings
Prep 15 mins
Cook 45 mins
Ready-in 60 mins


2 tablespoons olive oil
1 Onion sliced
1 Carrot sliced
1 Zucchini sliced
1 Green pepper sliced
1 teaspoon Italian seasoning
1 pound lamb cubed
4 cups Chicken broth
fresh chopped parsley for serving


  1. Heat the oil in a large soup pot.
  2. Add the vegetables and cook until softened.
  3. Add the Italian seasoning, and the lamb and cook until lamb is browned.
  4. Stir in the broth and bring to a boil.
  5. Reduce heat and simmer until lamb is tender.
  6. Serve topped with the chopped parsley.

Nutrition Facts

Serving Size 12.6 oz

Amount Per Serving

Calories 743
Calories from Fat 383
% Daily Value*
Total Fat 42.6 g
Saturated Fat 14.6 g
Trans Fat
Unsaturated Fat
Cholesterol 201 mg
Sodium 1137 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugar 1 g
Protein 80 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Recipe Ratings

Rated 4/5 based on 1 customer reviews

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