You are here

Kidney Bean And Lamb Soup

Western.Chefs's picture
Ingredients
  Water 3 Cup (48 tbs)
  Red kidney beans 1 Cup (16 tbs)
  Lamb shank 1 Large
  Butter 2 Tablespoon
  Onion 1 Large, finely chopped
  Celery stalks 1 Large, finely chopped
  Carrot 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Tomato juice 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Ground cloves 1⁄4 Teaspoon
  Crumbled thyme 1⁄4 Teaspoon
  Lemon juice 2 Teaspoon
Directions

GETTING READY
1. Take 3 cups of water, and soak beans overnight or quickly soak.
2. Drain the bean liquid but reserve some. Dilute it with enough water to make 6 cups.

MAKING
3. Take a Dutch oven, soften butter and brown the lamb shanks in it.
4. Stir in celery, onion, garlic and carrot and saute until the vegetables are soft.
5. Stir in remaining ingredients except lemon juice and boil the mixture.
6. Reduce heat, cover and cook over low heat for another 1 ½ hours until the meat turns soft.
7. Take out the shank from soup, cool it slightly and separate the meat from bones.
8. Chop the meat into small pieces and add it back to the soup.
9. Take out bay leaf.
10. Add lemon juice, and adjust seasonings as per the taste preferences.

SERVING
11. Serve the kidney bean and lamb soup hot with freshly baked bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
120 Minutes

Rate It

Your rating: None
4.10294
Average: 4.1 (17 votes)