Gyro Soup

Name: Gyro Soup
Ingredients: 2 pounds ground lamb; 5 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 medium onion, chopped; 1/4 cup red wine; 6 garlic cloves, minced; 3 tablespoons minced fresh mint or 1 tablespoon dried mint; 1 tablespoon dried marjoram; 1 tablespoon dried rosemary, crushed; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; Optional toppings: Plain Greek yogurt and crumbled feta cheese

12 ingredients

3 steps

Ingredients

2 pounds ground lamb
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup red wine
6 garlic cloves, minced
3 tablespoons minced fresh mint or 1 tablespoon dried mint
1 tablespoon dried marjoram
1 tablespoon dried rosemary, crushed
1-1/2 teaspoons salt
1/2 teaspoon pepper
Optional toppings: Plain Greek yogurt and crumbled feta cheese

Directions

1

In a large skillet, cook and crumble lamb over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer lamb to a 4- or 5-qt. slow cooker. Stir in water, tomatoes, onion, wine, garlic, herbs, salt and pepper.
2

Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.
3

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.