White Bean and Lamb Soup Recipe - Allrecipes.com
White Bean and Lamb Soup Recipe
  • READY IN ABOUT 11 hrs

White Bean and Lamb Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    2 hrs
  • READY IN

    10 hrs 45 mins

Directions

  1. Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
  2. 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.
  3. 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.
  4. Top each serving of soup with wilted spinach and crumbled feta cheese.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2006

This is incredibly yummy on a chilly day. There is no need to wilt the spinach separately. The soup is hot enough to just put the spinach right in. It will wilt on its own. This was fantastic. The feta and spinach make this soup.

 
Most Helpful Critical Review
Oct 29, 2006

I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor.

 
Mar 24, 2004

This was really great! I used 2 cans of navy beans instead of dried, and put everything in the slow cooker for 12 hours. The flavour is wonderful; quite a change from chicken or beef. This recipe is a keeper.

 
Oct 16, 2004

This would get 6 stars if there was such a catagory. Short on time, I used 2 cans of Great Northern beans, and 1 3/4c crushed tomatoes. Also, placed the baby spinach in the bottom of the soup bowl, topped with hot soup Which wilted the spinach and added the feta on top. Can't get better than this. Thank you Hardt!!

 
Jan 23, 2008

Great base recipe, very flexible. Used a few substitutions --canned cannelini beans and a can of diced tomatoes. Also used kale instead of spinach. Browned the lamb, drained the fat and threw everything in the crockpot on high for 3 hours. Topped with goat cheese which melted into the soup completely and gave the broth a tanginess and creaminess that was awesome.

 
Jun 23, 2007

Absolutely fabulous...I used diced lamb chops in place of the ground lamb, and cooked until extremely tender. Fresh thyme was a huge plus...I also used fresh goat's milk feta cheese which added an amazing tangy flavor. Update 06/23/07: After 3 years, my husband and I count down the days until cold weather to make this soup. It is always great the first day, but gets better and better every time you re-heat it. The most important of aspect(s) of this recipe? Always use fresh garlic, herbs, and fresh spinach. You will not be disappointed. I always make a special trip to the 'natural' food store for the goats milk feta cheese also...pure heaven.

 
Dec 30, 2011

Loved this! We did it with a few minor changes: 1) used leftover roasted leg of lamb (convenient!) and 2) without the tomatoes, since my husband can't have them, but just added more chicken broth. It was delicious! Staying on the regular winter menu.

 
Jun 03, 2006

I'm not keen on beans in soup so I subbed hominy for the beans and left out the feta on top. SO GOOD. This is such a colorful, delicious soup that is just amazing and so easy to put together. I've made this several times, and it always goes fast around my house.

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 461 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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