Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of the Middle East with this soul-warming White Bean and Lamb Soup! Imagine a bowl filled with tender, succulent lamb, creamy white beans, and a symphony of aromatic vegetables that will make your kitchen smell like a cozy Mediterranean kitchen. This isn't just another soup - it's a hearty, comforting meal that promises to chase away the cold and fill your home with warmth and irresistible flavors that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, cut into cubes
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Cut the lamb into bite-sized cubes, chop the onion, dice the carrots and celery, and mince the garlic. Rinse and drain the white beans and set them aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the cubed lamb to the pot. Sear the lamb on all sides until it is browned, which should take about 5-7 minutes. This step enhances the flavor of the meat.
- Once the lamb is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion becomes translucent.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
- Return the browned lamb to the pot with the sautéed vegetables. Add the thyme, and season with salt and pepper to taste. Stir everything together to combine the flavors.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. This will add extra flavor to your soup.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, allowing the lamb to become tender and the flavors to meld.
- After 1 hour, add the drained and rinsed white beans to the pot. Stir to combine and continue to simmer for an additional 30 minutes, uncovered, to allow the soup to thicken slightly.
- Once the soup is finished cooking, taste and adjust the seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley for a pop of color and flavor. Enjoy your delicious White Bean and Lamb Soup!
Tips
- For the most tender lamb, choose cuts like shoulder or leg and cut them into uniform cubes to ensure even cooking.
- Browning the lamb is crucial - don't rush this step! Take your time to develop a deep, rich flavor by searing the meat until it has a beautiful golden-brown crust.
- Use low-sodium chicken broth to control the salt level, allowing you to season the soup to your exact taste.
- If you want to make this soup ahead of time, it actually tastes even better the next day as the flavors continue to meld together.
- For a richer flavor, consider using homemade chicken broth or adding a splash of white wine when sautéing the vegetables.
- Fresh herbs make a big difference - don't skip the parsley garnish, as it adds a fresh, bright note to the rich soup.
- If the soup becomes too thick during cooking, you can thin it out with a little extra broth or water.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
