St. Patrick's Day Lamb Soup

• 1 12 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 1 (12 ounce) bottle beer (if you prefer) or 34 cup water (if you prefer)
• 1 teaspoon seasoned pepper
• 2 (14 1/2 ounce) cans beef broth
• 1 (7/8 ounce) package brown gravy mix
• 3 cups cubed new potatoes
• 2 cups thinly slice carrots
• 2 cups shredded thin cabbage
• chopped parsley (to garnish)

1. Heat oil in 3-quart saucepan over medium high heat.
2. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
3. Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
4. Stir in brown gravy mix and broth; add potatoes and carrots.
5. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender.
6. Stir in the cabbage; cook just until the cabbage turns bright green.
7. Garnish with chopped parsley.

lean lamb, olive oil, onion, water, pepper, beef broth, brown gravy mix, cubed new potatoes, carrots, thin cabbage, parsley

Taken from www.food.com/recipe/st-patricks-day-lamb-soup-85294 (may not work)