Reviewed: Feb. 23, 2013

Tis soup was outstanding! The only thing I changed was instead of ground lamb, I roasted a small leg of lam in garlic powder and ground pepper and chopped it up for the soup. Was incredibly good soup!

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Reviewer:

jconnelley

Reviewed: Oct. 30, 2012

This is one of the first recipes that I tried from Allrecipes. I've been making this in my slow cooker for years. It's a friends and family favorite. I use canned great northern beans, cubed lamb shoulder, and I add raw baby spinach to the bowl before serving. My dad and boyfriend asked me to double the meat and bean content next time. I will report back with those results.

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Reviewer:

LilSunshine202

Reviewed: 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.

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Reviewer:

Lisa Pologeorgis

Reviewed: Oct. 4, 2011

This was really good. I used left over roast leg of lamb (cubed) and kale instead of spinach (as spinach gets slimy when cooked and kale holds up well). It was very good, very easy and very economical. And it's an esay way to get some veggies in. Perfect for Fall.

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Reviewer:

FLIESE

Cooking Level: Expert

Reviewed: Dec. 11, 2010

This soup is one of our all-time favorites. Very savory and hearty.

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Reviewer:

Kenna

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

Love this soup -- both hearty and delicious! The only thing I changed is that I used a couple of cans of great northern beans rather than going through the trouble of using dried beans. Oh -- I also used 2 lbs of lamb but that's not necessary.

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Reviewer:

FARMERSQUEEN

Cooking Level: Expert

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Jan. 12, 2010

Wonderful soup, very flavorful.

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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Nov. 4, 2009

I loved this soup. I had leftover lamb from a leg of lamb roast. I made stock from the bone and used 4 cups lamb broth, 2 cups chicken broth and added my leftover cooked lamb the last 10 min just to warm it up. I agree that the fresh spinich and feta make the soup something special.

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Reviewer:

Summer

Reviewed: Jun. 26, 2009

We didn't care for this. I cooked it in the crockpot, and it smelled fantastic. We had some really good quality feta, but it seemed like there was something "missing", in spite of the fact there were tons of ingredients. I won't be making this again.

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Reviewer:

margaux

Cooking Level: Expert

Reviewed: Oct. 19, 2008

Fantastic soup - perfect for a fall dinner (or lunch) with a glass of red wine and some crusty warm bread and butter. The feta cheese really makes this stand out and pairs so well with the lamb, if you don't like feta you could use a good parm, but I really recommend a good creamy feta. I added some white pepper, but otherwise excellent as is!

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