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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Summer

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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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margaux

Cooking Level: Expert

Living In: Mcallen, Texas, USA

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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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60035

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Reviewed: Jun. 16, 2008

5 stars with goat cheese used instead of feta without the cheese it would be only 2 0r 3 stars. I also cooked overnight in a slow cooker and after sorting and rising dried beans added them straight to sc w/o soaking 10 hours of slow cooking was enough. i also used tomato puree and all fresh herbs in their respective equivalents.i added spinach straight to the soup and its hot enough to wilt and simpler too. goat cheese adds an extra dimension and complements the lamb flavor exceedingly well and adds a tangy-ness.

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: 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.

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SJRJA

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Reviewed: Jan. 19, 2008

Good combination of ingredients & very easy to make. I added half a can of beer just to give the chicken broth additional flavor. Turned out great! And very filling - unlike most soups. Excellent for a cold winter day!

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esell915

Cooking Level: Expert

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Reviewed: Dec. 14, 2007

WOW! The flavors in this are fantastic together ... the house smelled wonderful while it was cooking. Like another reviewer mentioned, it tastes even better after it's been reheated ... wilting the spinach in the bottom of the bowl with the hot soup was a great suggestion ... I ended up using sun dried tomato feta because that's all I had on hand ... This soup is amazing and will be made over and over again ...

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PamelaSue

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

We really quite enjoyed this soup. We just seasoned it at the table, rather than in the pot. We definitely should have used more lamb. We bought a 1-pound package, but did not scale the rest of the recipe. We also used maybe twice as much parsley just to use what we bought. The smell coming from the kitchen as this simmers is worth making it (assuming you like lamb). This will get repeat business in our kitchen this winter!

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 11, 2007

This is a fragrant, delicious treat. The chopping is the most time-consuming part. We did the prep last night while cooking dinner, then let it simmer while we watched tv, then put containers in the fridge overnight. It reheats very nicely and makes for a spectacular lunch that made the rest of my office jealous! I did not use the feta and spinach garnish, but a toasted slice of a dark wheat bread went very nicely with the flavors in the soup.

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 13, 2006

Excellent recipe, my husband loved this and he doesn't even like lamb. I suggest ommiting salt because it is salty enough on its own. I definately will make again.

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glorynews

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Reviewed: 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.

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maryc

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Reviewed: 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.

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MLPS

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 3, 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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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 14, 2005

This was so good! The only bad thing about it was I didn't have enough leftovers to last all week. Next time I will make a double batch. I left the feta out of my husband's bowl since he is a feta hater. I thought the feta tasted great in the soup.

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ARTISTICANNIE

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Fife, Washington, USA

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Reviewed: Jun. 28, 2005

This soup was remarkably delicious. So flavorful! I did double the celery, carrots and onions, as I like chunkier soups. Also, I used lamb shoulders instead of ground lamb and the meat turned out wonderfully tender.

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LAURAJEAN223

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Reviewed: Dec. 27, 2004

So good and easy too! I don't have patience for beans so I just skipped the overnight soaking and bought the canned variety. I washed them thoroughly and tossed them in the pot after the tomatoes. Also I'm not too well-versed on beans so I had no idea what white Northern beans were so I just used white kidney beans. I don't really think the type of bean makes a difference because the soup was delicious anyways. Great recipe, goes well with a hunk of bread!

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NikkiC

Cooking Level: Expert

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Reviewed: 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!!

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BREN43

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Reviewed: Sep. 22, 2004

This is the very best Soup I have eaten OJT

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ALL4THECOOK

Cooking Level: Expert

Living In: Coalville, Utah, USA

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Reviewed: Apr. 15, 2004

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.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: 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.

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SGLUPPE

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White Bean and Lamb Soup

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