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Chunky Lamb and Vegetable Soup

Serving Size: Makes 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 pound lamb, (boneless shoulder or leg) cut into 1/2-inch cubes
1 tablespoon olive oil
2 15-ounce cans diced tomatoes and juice
2 8-ounce cans tomato sauce
1 large onion, chopped
3 large stalks celery, chopped
1 bay leaf
1 teaspoon dried basil leaves, crushed
2 cups water
1 10-ounce package frozen green beans, partially thawed
1 10-ounce package frozen sliced carrots, partially thawed
1 10-ounce package frozen corn, partially thawed

Instructions:
In large plastic bag, combine flour, garlic powder, pepper and salt. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large pan. Add entire contents of bag and brown lamb cubes. Stir in tomatoes and juice, tomato sauce, onion, celery, bay leaf, basil and water. Cover, and bring to a boil. Reduce heat; simmer covered for 1 hour. Add green beans, carrots and corn; cover and cook additional 10 minutes.