White Bean and Lamb Soup


Cuisine : Middle Eastern
Calories : 332
Type : Non Vegetarian
Serving Size : 8
Course : Soup
Preparation Time : 645  Min

INGREDIENTS
No Ingredient Quantity Measure Type
1 Northern beans 1/2 Pound
2 Onion 1
3 Olive oil 3 Tablespoon
4 Garlic 3 Clove
5 Carrot 3
6 Ground lamb 1 & 1/4 Pound
7 Celery 3
8 Roma tomatoes 1 & 1/2 Cup
9 Parsley 1/4 Cup
10 Thyme leaves 1 Teaspoon
11 Oregano 1/2 Teaspoon
12 Black pepper To taste
13 Salt To taste
14 Chicken broth 6 Cup
15 Spinach 1/2 Pound
16 Feta cheese 4 Ounces

Recipe Details
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 .

Cooking Instructions
  • 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.

  • Garnishing Instructions
    Not available 

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

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