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White Bean And Lamb Soup

ChefBinks's picture
Ingredients
  White beans 1⁄2 Pound, dried
  Baby spinach leaves 1⁄2 Pound
  Chicken broth 6 Cup (96 tbs), low sodium
  Salt 2 Teaspoon (use as per taste)
  Black pepper 2 Teaspoon (use as per taste)
  Oregano 1⁄2 Teaspoon, dried
  Thyme 1 Teaspoon, dried
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Tomatoes 1 1⁄2 Cup (24 tbs), canned with liquid
  Celery stalks 3 Medium, diced
  Carrots 3 Medium, peeled and diced
  Lamb 1 1⁄4 Pound, ground
  Garlic cloves 3 Medium, chopped
  Olive oil 3 Tablespoon
  Onion 1 Medium, chopped
  Feta cheese 4 Ounce, crumbled
Directions

GETTING READY
1. Soak the dried beans in water overnight, then drain off remaining water and rinse.

MAKING
2. In a large stockpot, cook the onion in oil over low heat until just beginning to soften for about 4 minutes.
3. Stir in garlic and cook for 1 minute.
4. Increase the heat to medium, add lamb and cook for 3 to 4 minutes.
5. Stir in carrots and celery and cook for 1 minute.
6. Stir in tomatoes and season with parsley, thyme, oregano, freshly ground pepper and salt to taste.
7. Add beans and broth to the pot.
8. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low.
9. Simmer covered for 1/1/2 hours or until beans are tender.
10. Rinse spinach and then place in a saucepan.
11. Place over medium heat and cook until wilted. This will only take a short time and you will not need to add more liquid to the pan.

SERVING
12. Top each serving of soup with wilted spinach and crumbled feta cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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