Serves: 4
Total Calories: 124

3 1/2 cups turkey broth or chicken broth
1 carrot thickly sliced
1/2 onion sliced
3 celery tops
1/2 cup parsley fresh sprigs
1 clove garlic
1 turnips quartered (optional)
1 (16-ounce) can northern beans drained, or 1 1/2 cups cooked lima beans, drained
1/2 to 1 cup lamb cubed cooked
1/2 teaspoon curry powder
Salt and hot pepper sauce to taste
1 tablespoon parsley minced fresh

In medium saucepan, combine broth with carrot, onion, celery tops, parsley sprigs, garlic, and optional turnip. Simmer 30 minutes, covered. Strain vegetables reserve cooking liquid. Discard garlic and optional turnip. Purée simmered vegetables set aside. In same saucepan, combine cooking liquid with beans simmer for 20 minutes. Add puréed vegetables, lamb, curry powder, and salt and hot pepper sauce to taste. Heat through. Serve sprinkled with minced parsley.

Nutritional Facts:

Serves: 4
Total Calories: 124
Calories from Fat: 0

More Recipes from the Never Say Leftovers Cookbook:
Basic Beef Broth Recipe
Bean and Lamb Soup
Beef Broth and Noodles or Rice
Beef Broth with Croutons
Beef Broth with Herbs
Beef Broth with Tomato
Beer-Cheese Soup
Chicken Broth with Rice
Chicken Soup Oriental
Chicken and Vegetable Soup
Creamy Chicken Soup
Creamy Vegetable Soup
Fish Chowder
Goulash Soup
Ham And Potato Soup
Peasant Soup With Basil Sauce
Tomato, Ham, And Cabbage Soup
Turkey Or Chicken Broth
Turkey-Vegetable Soup