White Bean and Lamb Soup

Name: White Bean and Lamb Soup
Prep time: 45 min
Cook time: 2 h
Total time: 10 h 45 min
Yield: 8 servings
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

Rating: 4.62 stars

50 Ratings
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!

By HARDT

Gallery

Recipe Summary

prep:

45 mins

cook:

2 hrs

additional:

8 hrs

total:

10 hrs 45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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

Nutrition Facts

Per Serving:

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

Reviews (43)

Most helpful positive review

MLPS

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

Helpful

(21)

Most helpful critical review

Mary Caloiero

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

Helpful

(5)

50 Ratings

5 star values: 37
4 star values: 10
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MLPS

09/11/2006

Helpful

(21)

SGLUPPE

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

Helpful

(15)

BREN43

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

Helpful

(14)

INTELLIBLONDE

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

Helpful

(12)

SJRJA

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

Helpful

(9)

Lisa Pologeorgis

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

Helpful

(5)

ARTISTICANNIE

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

Helpful

(5)

Mary Caloiero

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

Helpful

(5)

FRAMBUESA

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

Helpful

(5)

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Nutritional Information

White Bean and Lamb Soup

Servings Per Recipe: 8
Calories: 332.4

% Daily Value *

protein: 43 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 28 %

sugars:

fat: 28 %

saturated fat: 35 %

cholesterol: 20 %

vitamin a iu: 137 %

niacin equivalents: 51 %

vitamin b6: 24 %

vitamin c: 31 %

folate: 39 %

calcium: 19 %

iron: 23 %

magnesium: 29 %

potassium: 23 %

sodium: 19 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of White Bean and Lamb Soup

1 of 43

All Reviews

MLPS

09/11/2006

Helpful

(21)

SGLUPPE

03/24/2004

Helpful

(15)

BREN43

10/16/2004

Helpful

(14)

INTELLIBLONDE

06/23/2007

Helpful

(12)

SJRJA

01/23/2008

Helpful

(9)

Lisa Pologeorgis

12/30/2011

Helpful

(5)

ARTISTICANNIE

09/14/2005

Helpful

(5)

Mary Caloiero

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.

Helpful

(5)

FRAMBUESA

06/03/2006

Helpful

(5)

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White Bean and Lamb Soup

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White Bean and Lamb Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (43)

Most helpful positive review

Most helpful critical review

All Reviews for White Bean and Lamb Soup

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White Bean and Lamb Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (43)

Most helpful positive review

Most helpful critical review

All Reviews for White Bean and Lamb Soup