| Fast Prep | Calorie Smart

spring lamb and fava bean soup

prep: 20 minutes | slow cook: 8¼ to 10¼ hours (low) or 4¼ to 5¼ hours (high) | MAKES: 8 servings (1¼ cups each)

• 1 Tbsp. olive oil
• 1 lb. boneless lamb shoulder or beef chuck, trimmed of fat and cut into 1-inch pieces
• 1 32-oz. box beef broth
• 1½ cups water
• 8 oz. morel, oyster, or cremini mushrooms, sliced
• 1 8.8-oz. pkg. peeled and steamed fava beans, rinsed and drained, or 1½ cups frozen fava beans, thawed (see tip below)
• 1 cup sliced carrots
• 2 medium leeks, sliced
• ⅓ cup regular pearled barley
• 1 tsp. snipped fresh thyme
• 1 tsp. snipped fresh rosemary
• 1 cup shelled fresh English peas or frozen peas, thawed
• Salt and black pepper
• 1 recipe Lemon Gremolata (optional)

1. In a large skillet heat oil over medium heat. Add lamb; cook until browned. Drain off fat.

2. In a 4- to 5-qt. slow cooker combine lamb and the next nine ingredients (through rosemary).

3. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Stir in peas. Cook 15 minutes more. Season to taste with salt and pepper. If desired, top servings with Lemon Gremolata.

PER SERVING: 206 cal., 6 g fat (2 g sat. fat), 42 mg chol., 314 mg sodium, 20 g carb., 5 g fiber, 4 g sugars, 19 g pro.

LEMON GREMOLATA: In a small bowl combine ¼ cup snipped fresh Italian parsley, 1 Tbsp. lemon zest, and 2 cloves garlic, minced.

FABULOUS FAVAS

Prized in Mediterranean and Middle Eastern cooking, these giant green, limalike beans have a bright, fresh, grassy flavor. Each bean has a very tough skin that needs to be removed before cooking, which can make them labor-intensive to prepare. This recipe calls for packaged favas, which are peeled and ready to use.