White Bean and Lamb Soup

Name: White Bean and Lamb Soup
Prep time: 45 min
Cook time: 120 min
Total time: 645 min
Ingredients: 0.5 pound dried great Northern beans, sorted and rinsed; 1 onion, chopped; 3 tablespoons olive oil; 3 cloves garlic, chopped; 1.25 pounds ground lamb; 3 carrots, peeled and diced; 3 stalks celery, diced; 1.5 cups canned roma tomatoes, with liquid; 0.25 cup chopped fresh parsley; 1 teaspoon dried thyme; 0.5 teaspoon dried oregano; fresh ground black pepper; salt to taste; 6 cups chicken broth; 0.5 pound baby spinach leaves; 4 ounces feta cheese, crumbled

4.6

(50)

43 Reviews

2 Photos

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!

Recipe by HARDT

Published on April 2, 2019

2

Prep Time:

45 mins

Cook Time:

2 hrs

Additional Time:

8 hrs

Total Time:

10 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

½ pound dried great Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 ¼ pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 ½ cups canned roma tomatoes, with liquid
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth
½ pound baby spinach leaves
4 ounces feta cheese, crumbled

Directions

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

Nutrition Facts (per serving)

332	Calories
18g	Fat
22g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 332
% Daily Value *
Total Fat 18g	23%
Saturated Fat 7g	35%
Cholesterol 60mg	20%
Sodium 462mg	20%
Total Carbohydrate 22g	8%
Dietary Fiber 7g	25%
Total Sugars 4g
Protein 21g
Vitamin C 19mg	93%
Calcium 194mg	15%
Iron 4mg	23%
Potassium 827mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.