Lamb Swiss Chard Butternut Stew
Servings
8
Servings
8
Ingredients
  • 2tablespoons coconut oilorganic
  • 2 yellow onions(about 4 cups sliced thin)
  • 6 garlic cloves(minced)
  • 6 bay leaves
  • 1tablespoon smoked paprika
  • 1teaspoon cinnamon
  • 1/2teaspoon nutmeg
  • 2lbs lamb, groundorganic
  • 14.5oz can tomatoes, organic fire roasted diced(about 1 1/2 cups)
  • 2lbs butternut squash(about 4 cups large diced)
  • 32oz vegetable brothlow sodium
  • 8 swiss chard leaves(about 4 cups, stems cut off, greens chopped)
  • 13.5oz can coconut milk, organic full fat
  • salt & ground pepperto taste
Instructions
  1. Heat soup pot on medium heat with coconut oil and sliced onions. Sauté on medium heat until onions are caramelized, 8-10 minutes.
  2. Add minced garlic and bay leaves and sauté 1-2 minutes.
  3. Add paprika, cinnamon, nutmeg and sauté 1 minute.
  4. Fold in the ground lamb and sauté until the lamb is just about browned.
  5. Add fire roasted tomatoes, butternut squash, and broth. Cover and let soup simmer for at least 15 minutes until squash is tender.
  6. Fold in chopped chard and simmer another 5 minutes.
  7. Remove from heat, remove bay leaves for service, and finish with coconut milk, salt, and pepper.
Recipe Notes

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Lamb Swiss Chard Butternut Stew
Votes: 14
Rating: 3.79
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Servings
Ingredients
  • 2 tablespoons coconut oil organic
  • 2 yellow onions (about 4 cups sliced thin)
  • 6 garlic cloves (minced)
  • 6 bay leaves
  • 1 tablespoon smoked paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 lbs lamb, ground organic
  • 14.5 oz can tomatoes, organic fire roasted diced (about 1 1/2 cups)
  • 2 lbs butternut squash (about 4 cups large diced)
  • 32 oz vegetable broth low sodium
  • 8 swiss chard leaves (about 4 cups, stems cut off, greens chopped)
  • 13.5 oz can coconut milk, organic full fat
  • salt & ground pepper to taste
Servings
Ingredients
  • 2 tablespoons coconut oil organic
  • 2 yellow onions (about 4 cups sliced thin)
  • 6 garlic cloves (minced)
  • 6 bay leaves
  • 1 tablespoon smoked paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 lbs lamb, ground organic
  • 14.5 oz can tomatoes, organic fire roasted diced (about 1 1/2 cups)
  • 2 lbs butternut squash (about 4 cups large diced)
  • 32 oz vegetable broth low sodium
  • 8 swiss chard leaves (about 4 cups, stems cut off, greens chopped)
  • 13.5 oz can coconut milk, organic full fat
  • salt & ground pepper to taste
Votes: 14
Rating: 3.79
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat soup pot on medium heat with coconut oil and sliced onions. Sauté on medium heat until onions are caramelized, 8-10 minutes.
  2. Add minced garlic and bay leaves and sauté 1-2 minutes.
  3. Add paprika, cinnamon, nutmeg and sauté 1 minute.
  4. Fold in the ground lamb and sauté until the lamb is just about browned.
  5. Add fire roasted tomatoes, butternut squash, and broth. Cover and let soup simmer for at least 15 minutes until squash is tender.
  6. Fold in chopped chard and simmer another 5 minutes.
  7. Remove from heat, remove bay leaves for service, and finish with coconut milk, salt, and pepper.
Recipe Notes

___________________________

Check out our products of Omega 3's here.

Most people don't get an adequate amount of Omega 3's in their diet and that is devastating for your heart and overall health. My favorite is our Omega-3 power squeeze, I love putting it into my shakes every morning!

Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).