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White Bean And Lamb Soup

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Recipe Summary White Bean And Lamb Soup

Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!

Ingredients | White Coffee Beans Png

½ pound dried great Northern beans, sorted and rinsed

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, chopped

1 ¼ pounds ground lamb

3 carrots, peeled and diced

3 stalks celery, diced

1 ½ cups canned roma tomatoes, with liquid

¼ cup chopped fresh parsley

1 teaspoon dried thyme

½ teaspoon dried oregano

fresh ground black pepper

salt to taste

6 cups chicken broth

½ pound baby spinach leaves

4 ounces feta cheese, crumbled

Directions

Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.

Rinse spinach, and then place in a saucepan. 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.

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

Info | White Coffee Beans Png

prep: 45 mins cook: 2 hrs additional: 8 hrs total: 10 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : White Bean And Lamb Soup

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