Greek Lamb & Asparagus Soup

By mm_food4me

Ingredients

• Olive oil spray
• 1 pound ground lamb
• 3 cloves garlic, chopped
• 32 ounces no-salt-added chicken or beef broth (beef broth makes it a bit richer)
• 1 bunch asparagus, coarse stalks removed, sliced
• 1 bunch kale and or spinach, chopped
• 14 ounce can artichoke hearts, drained, coarsely chopped
• Juice of 2 lemons
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano, chopped (use dried parsley for Phase 1)
• 2 bay leaves

Preparation

Step 1

Instructions
Lightly coat a 4-quart stockpot with olive oil spray.
Over medium-high heat, sauté lamb until no pink color remains, 5 to 8 minutes.
Drain off fat; return lamb to pot.
Stir in remaining ingredients.
Cover; simmer for 30 minutes.
Before serving, remove bay leaves.

Instructions