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

Supporting Member (Click to learn more about Supporting Membership)

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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Reviewer:

60035

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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Reviewer:

TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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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