Recipe -- Scottish Lamb Vegetable Soup

(Six to Eight Servings)

• 2 pounds cubed American lamb, trimmed of all fat (bones may be added for flavor, if desired)
• 2 quarts water
• 1 Tablespoon salt
• 4 whole cloves
• 4 whole peppercorns
• 1 large onion, chopped
• 1 turnip, chopped
• ? cup barley or rice
• 2 cups chopped fresh or canned tomatoes
• 3 cups frozen mixed vegetables or vegetables of choice
• 1 Tablespoon dried parsley leaves

• 1. Place lamb, water, salt, cloves, peppercorns, onion, turnip, barley or rice, tomatoes, vegetables and parsley in electric slow cooker.
• 2. Cover.
• 3. Cook on low for about 10 hours.

Flavorful additions to Lamb Vegetable Soup: Add zucchini or yellow squash, okra, spinach, cabbage or some of each. Add ? teaspoon ground oregano, summer savory or sweet basil.

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