Lamb And White Bean Soup Recipes

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LAMB AND WHITE BEAN SOUP



Lamb and White Bean Soup image

Make and share this Lamb and White Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 quarts beef broth
1 1/2 cups dried navy beans
2 lamb shanks
3 cups thinly sliced cabbage
2 large carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
1 large onion, finely chopped
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1/2 teaspoon crushed celery seed
1/2 teaspoon dry mustard
3 bay leaves
salt and pepper

Steps:

  • Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
  • Remove lamb shanks; cut meat into bite sized pieces and return to soup.
  • Discard bones and bay leaves; season to taste with salt and pepper.

Nutrition Facts : Calories 434.6, Fat 12.9, SaturatedFat 5.1, Cholesterol 80.7, Sodium 1286.6, Carbohydrate 39.6, Fiber 15.1, Sugar 5.6, Protein 40.2

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

HEARTY WHITE BEAN SOUP WITH LEFTOVER LAMB AND SHAVED FENNEL



Hearty White Bean Soup With Leftover Lamb and Shaved Fennel image

Make and share this Hearty White Bean Soup With Leftover Lamb and Shaved Fennel recipe from Food.com.

Provided by TooAllergic

Categories     Stocks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, diced
4 garlic cloves, chopped
5 sprigs fresh thyme (lots)
1 sprig rosemary
6 tomatoes, diced (more if they are small)
3 cups cooked lamb, diced (left-overs)
6 cups chicken stock
salt
pepper
2 cups white beans, cooked and drained (canned cannellini or great northern)
1 fennel bulb, shaved
1/2 small red onion, shaved
2 tablespoons fresh parsley, chopped

Steps:

  • Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end.
  • When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
  • Season and simmer until meat is tender. This should be only about 20 minutes.
  • Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
  • Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.

Nutrition Facts : Calories 379.8, Fat 8.6, SaturatedFat 1.8, Cholesterol 10.8, Sodium 564.1, Carbohydrate 56.4, Fiber 11.1, Sugar 12.5, Protein 21.6

LAMB AND WHITE BEAN STEW



Lamb and White Bean Stew image

Make and share this Lamb and White Bean Stew recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
4 garlic cloves, chopped
1 cup dry white wine or 1 cup vermouth
2 teaspoons dried rosemary, crumbled
2 (15 ounce) cans white beans, drained
2 (14 ounce) cans stewed tomatoes

Steps:

  • Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
  • Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
  • Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
  • Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
  • Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.

Nutrition Facts : Calories 667, Fat 32.2, SaturatedFat 11.4, Cholesterol 93.9, Sodium 699.1, Carbohydrate 49, Fiber 10.2, Sugar 7, Protein 38.5

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

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