Kidney Bean and Lamb Soup

Western.Chefs's picture

Jan. 10, 2012


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



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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3671Calories from Fat 1822

 % Daily Value*

Total Fat 203 g312.3%

Saturated Fat 91 g455%

Trans Fat 0 g


Sodium 6725 mg280.21%

Total Carbohydrates 165 g55%

Dietary Fiber 38 g152%

Sugars 30 g

Protein 290 g580%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet