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!

HARDT

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Recipe Summary

prep:
45 mins
cook:
2 hrs
additional:
8 hrs
total:
10 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.

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  • 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.

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

Nutrition Facts

332 calories; protein 21.4g 43% DV; carbohydrates 21.8g 7% DV; fat 18.3g 28% DV; cholesterol 60.1mg 20% DV; sodium 461.5mg 19% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2006
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. Read More
(21)

Most helpful critical review

Rating: 1 stars
10/29/2006
I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor. Read More
(5)
50 Ratings
  • 5 star values: 37
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/11/2006
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. Read More
(21)
Rating: 5 stars
03/24/2004
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. Read More
(15)
Rating: 5 stars
10/16/2004
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!! Read More
(14)
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Rating: 5 stars
06/23/2007
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. Read More
(12)
Rating: 5 stars
01/23/2008
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. Read More
(9)
Rating: 5 stars
12/30/2011
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. Read More
(5)
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Rating: 5 stars
09/14/2005
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. Read More
(5)
Rating: 1 stars
10/29/2006
I found this soup really lacking in flavor. I used lean ground lamb. Maybe it needed the fat inorder for it to have flavor. Read More
(5)
Rating: 5 stars
06/03/2006
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. Read More
(5)
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