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1/2 green, 1 yellow, 1 red, 1 orange
Ingredients
  • 2 tsp. olive oil
  • 12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes
  • 2 cups low-sodium organic beef (or vegetable) broth
  • 1 medium onion, diced
  • 3 medium carrots, peeled chopped
  • 2 medium leeks, sliced
  • 2 medium parsnips, sliced
  • 6 cups water
  • 1 bay leaf
  • 1 tsp. dried thyme
  • ½ tsp. sea salt
  • 12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes
  • 2 cups coarsely cut cabbage
  • ¼ cup chopped fresh parsley
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