Hearty Lamb and Vegetable Soup

8 Servings
1 pound boneless lamb cubes
2 tablespoons flour
teaspoon pepper
teaspoon salt
1 teaspoon garlic
1 tablespoon vegetable oil
2 ea. 16 oz. cans whole tomatoes, undrained 2 ea. 8 oz. cans tomato sauce1 large onion, diced 3 celery stalks, chopped1 teaspoon basil 1 bay leaf2 cups water 1 ea. 10 oz. pkg. frz. green beans, partially thawed1 ea. 10 oz. pkg, frz. sliced carrots, partially thawed1 ea. 10 oz. pkg. frz. corn, partially thawed
In large plastic bag combine flour, pepper, salt and garlic. Add lamb cubes; coat thoroughly with flour mixture. Heat oil in large Dutch oven. Add entire contents of the bag; brown lamb cubes. Add tomatoes, tomato sauce, onion, celery, bay leaf, basil and water.  Stir to combine. Cover, heat to boiling. Lower heat and simmer for 1 hour.  Add frozen vegetables; cover and cook until heated through.