Equal amounts of chopped celery, carrots, onions - approximately 2-3 cups each
minced fresh sage
minced fresh rosemary
1/2 bulb garlic, minced
approx 4 cups of diced lamb
4 cups red potatoes, chopped
3 tomatoes, chopped
bone broth from previously made stock and saved broth from roasts
1 bunch of kale, chopped
Siracha sauce, kosher salt
Saute the mirepoix and garlic in a bit of bacon fat for a few minutes and then add the sage and rosemary. Saute for a few more minutes and then add the remaining ingredients, minus the kale, and simmer till potatoes are tender. While soup is simmering, add a bit of freshly cracked pepper and kosher salt. Toss in the kale at the end and wilt; add siracha sauce to taste. I accidentally overdosed the sauce and it's still delicious, but too hot for my tastebuds! Thicken with a cornstarch slurry if you like it a bit thicker; or leave it brothy.
I made a white bean soup as well with the seasonings of anise, thyme and bay leaf.