Source: dLife

Slow cooker, lamb soup made with lamb, broth, green beans, carrots, onions, and seasonings.

Servings

1.5 lb Lamb, stew meat, lean, raw, 1/4" trim
1 tbsp extra virgin olive oil , or other cooking oil
28 oz fat free unsalted beef broth (two 14 oz cans )
3 cup Snap Beans, green, cut, frozen
2 cup baby carrots
1.5 cup frozen white pearl onions
2 tsp ground thyme , crushed
0.5 tsp garlic powder
0.25 tsp black pepper
0.5 cup white wine (dry)
1 parsley sprigs , snipped (optional)

1 Remove excess fat from meat. Cut meat into 1-inch pieces.
2 In a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 4- to 5-quart slow cooker.
3 Stir in beef broth, green beans, carrots, onions, thyme, garlic powder, and pepper.
4 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Skim off fat. Stir in wine. Sprinkle each serving with snipped parsley (optional).