Ten minutes is all you need to simmer up this hearty soup recipe chock full of vegetables, pasta and leftover lamb.
1 (16-ounce) package seasoned frozen pasta vegetable mix
4 cups fat-free beef broth
1 (14.5-ounce) can chopped tomatoes (undrained)
3 tablespoons tomato paste
1 cup canned kidney beans, rinsed, drained
1 teaspoon Italian seasoning, crushed
8 ounces cooked lamb, cut into 1/2-inch cubes
Homemade pesto (or store bought)
In a large saucepan, combine pasta vegetable mix and beef broth and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Stir in tomatoes, tomato paste, kidney beans, Italian seasoning and lamb. Bring to a boil and cook 5 minutes to heat through. Serve with a dollop of pesto.
All recipes courtesy of the American Lamb Board
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