Lamb And Lima Bean Soup Moroccanalgerian Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL



Tuscan Bean Soup with Lamb and Shaved Fennel image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 onion
4 garlic cloves
Leaves from a handful fresh thyme sprigs
Leaves from 1 big stem fresh rosemary
2 cups diced fresh tomato
4 cups cubed (1-inch) cooked lamb
6 cups chicken broth
Salt and freshly ground black pepper
2 cups cooked white beans, such as Borlotti
1/2 fennel bulb, sliced as thin as possible

Steps:

  • Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)



Lamb and Lima Bean Soup (Moroccan/Algerian) image

A warming North African soup. Can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! This is definitely a traditional favourite duirng Ramadan.

Provided by Um Safia

Categories     Stew

Time 2h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 cup dried lima beans
2 tablespoons olive oil
750 g lamb
2 medium brown onions, coarsely chopped
2 garlic cloves, crushed
2 medium carrots, coarsely chopped
2 celery ribs, trimmed and coarsely chopped
2 cups chicken stock
4 cups water
400 g chopped tomatoes
4 tablespoons chopped fresh coriander
2 tablespoons lemon juice

Steps:

  • Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
  • Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
  • Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
  • Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
  • Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

Nutrition Facts : Calories 832.3, Fat 43.3, SaturatedFat 15.7, Cholesterol 187.2, Sodium 366.7, Carbohydrate 46.6, Fiber 11.7, Sugar 12.6, Protein 63.3

DAD'S LIMA BEAN SOUP WITH HAM BONE



Dad's Lima Bean Soup with Ham Bone image

This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.

Provided by Sharon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 5h32m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dried lima beans
1 ham bone with some meat
8 cups water, or more as needed
1 tablespoon olive oil
4 stalks celery, diced
1 onion, diced
½ pound diced cooked ham
4 carrots, peeled and sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

Steps:

  • Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
  • Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
  • Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
  • Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g

LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE



Lamb Shank With Lima Beans In the French Style image

Provided by William L. Hamilton

Categories     dinner, casseroles, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1 pound dried baby lima beans
4 small lamb shanks
6 tablespoons olive oil
1/3 cup water
2 medium shallots, chopped
4 cloves garlic, chopped
2 tablespoons brandy or grappa
2 cups good tinned whole tomatoes, drained and chopped
1 bay leaf
2 tablespoons fresh thyme leaf
4 cups white wine
Salt and pepper to taste

Steps:

  • To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
  • Preheat the oven to 325 degrees.
  • Heat 4 tablespoons of the oil in a large saute pan. Over medium-high heat brown the lamb on all sides, and set aside. Drain the fat, and deglaze the pan with the water. Set the liquid aside.
  • In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent. Add garlic; saute for another minute. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes. Add the bay leaf and thyme.
  • Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
  • Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
  • Serve one shank to a person with a cup of beans and liquid.

Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 38 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 10 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 2057 milligrams, Sugar 9 grams

HEARTY LIMA BEAN SOUP



Hearty Lima Bean Soup image

This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.-Betty L. Korcek, Bridgman, Michigan

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

1 pound dried lima beans
1 large meaty ham bone or 2 ham hocks
2-1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.

Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.

WHITE BEAN AND LAMB SOUP



White Bean and Lamb Soup image

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!

Provided by HARDT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h45m

Yield 8

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP



Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Steps:

  • Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
  • Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
  • Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
  • Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

LIMA BEAN SOUP



Lima Bean Soup image

Provided by Donna St. George

Categories     dinner, easy, main course

Time 7h15m

Yield 3 quarts, about 9 servings

Number Of Ingredients 14

5 cups fresh or frozen lima beans
3 slices bacon, cooked and crumbled into bits
2 medium potatoes, diced
3 carrots, sliced
2 ribs celery, chopped
2 small red peppers, chopped
2 small onions, chopped
3 1/2 cups chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried sweet marjoram
1 cup light cream

Steps:

  • In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
  • Add the cream. Stir and serve.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams

LAMB AND WHITE-BEAN SOUP



Lamb and white-bean soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, main course

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

1 pound dried great northern beans
2 tablespoons butter
1 cup coarsely chopped onion
1 clove garlic, finely minced
2 lamb shanks, about 1 pound each
10 cups water
1 1/2 cups peeled and diced tomatoes
1 bay leaf
6 sprigs fresh parsley tied in a bundle
3 sprigs fresh thyme tied in a bundle or 1/2 teaspoon dried
2 whole cloves
20 peppercorns
Salt, if desired
1/4 cup finely chopped parsley

Steps:

  • Soak the beans or not according to package recommendations.
  • Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
  • Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
  • Remove the shanks, bay leaf, parsley and thyme sprigs.
  • Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1255 milligrams, Sugar 3 grams, TransFat 0 grams

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

More about "lamb and lima bean soup moroccanalgerian recipes"

MOROCCAN LAMB AND LEGUME SOUP (HARIRA) | RICARDO
Web Apr 1, 2021 2 tbsp unbleached all-purpose flour. 9 cups (2.25 litres) water. 1 lb (450 g) …
From ricardocuisine.com
5/5 (4)
Total Time 2 hrs 40 mins
Category Appetizers


MOROCCAN SPINACH LAMB SOUP RECIPE - LEVANA COOKS
Web 1 large onion, quartered. 8 cloves garlic. 1 bunch flat parsley. 1 bunch cilantro, tough …
From levanacooks.com


LAMB AND LIMA BEAN SOUP MOROCCANALGERIAN FOOD
Web 1 cup dried lima beans: 2 tablespoons olive oil: 750 g lamb: 2 medium brown onions, …
From topnaturalrecipes.com


LIMA BEAN SOUP WITH HAM RECIPE - THE SPRUCE EATS
Web Aug 31, 2022 1/4 cup butter 1 1/2 cups onion, chopped 1 cup carrots, diced 1 1/2 teaspoons garlic powder, minced; or 1 1/2 teaspoons garlic powder 1 tablespoon lemon juice 1 teaspoon unsalted garlic-and-herb …
From thespruceeats.com


LAMB AND LIMA BEAN SOUP MOROCCANALGERIAN RECIPES RECIPE
Web Free Lamb And Lima Bean Soup Moroccanalgerian Recipes with ingredients, step by …
From food-recipe.info


LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN – RECIPEFUEL
Web Jul 6, 2020 Recipes By Course. Breakfast; Lunch/Snacks; One Dish Meal; Main Dish; …
From recipefuel.com


FASOLIA LEBANESE LAMB AND LIMA BEAN STEW - THE MATBAKH
Web Nov 18, 2020 Lebanese fasolia (pronounced FA-SOOL-YA) is a slow-cooked lamb and white bean stew made with sautéed onions, lamb, lima beans (also known as butter beans), crushed tomatoes, and allspice. …
From thematbakh.com


MOROCCAN LAMB, LIMA BEANS AND SPINACH SOUP - LEVANA COOKS
Web Recipes. Hot Soup Recipes; Cold Soup Recipes; Breads and Breakfast Recipes; …
From levanacooks.com


LIMA BEAN SOUP RECIPE | DR. MCDOUGALL
Web Directions. 1 Place the lima beans and water in a large pot. Soak overnight, OR quick …
From drmcdougall.com


GOOD 'OL LAMB AND BEAN SOUP - FOOD24
Web Nov 3, 2009 Ingredients (13) Method: Sauté garlic and leeks in olive oil for three …
From food24.com


Related Search