Lunch

Slow cooked lamb and white bean soup

This slow-cooked lamb and white bean soup is packed with energy as well as flavour. Savoury and sustaining, a great lunch on an active weekend day.
The Australian Women's Weekly June 2007

Slow-cooked lamb and white bean soup

4
20M
2H
2H 20M

This slow-cooked lamb and white bean soup is packed with energy as well as flavour. Savoury and sustaining, a great lunch on an active weekend day.

This deliciously hearty lamb and white bean soup is full of iron, protein and all the goodness of fresh vegetables. It’s a meal in itself and perfect for cold winter nights.

Looking for more slow-cooked lamb or winter soup recipes?

Ingredients

Slow-cooked lamb and white bean soup

Method

Slow-cooked lamb and white bean soup

1.In a medium bowl, cover beans with water, stand overnight; drain. Rinse under cold water; drain.
2.Quarter capsicums; discard seeds and membranes. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper 5 minutes; peel away skin, chop capsicum finely.
3.In large saucepan, heat oil; cook lamb, in batches, until browned all over. Cook onion and garlic in same pan, stirring, until onion softens. Add carrot and celery; cook, stirring, 2 minutes. Add paste and wine; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes.
4.Return lamb to pan with the water; bring to the boil. Reduce heat; simmer, uncovered, 2 hours, skimming fat from surface occasionally.
5.Meanwhile, place beans in a medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until beans are almost tender. Drain.
6.Remove lamb from pan. Strain broth through a muslin-lined sieve or colander into a large heatproof bowl. When lamb is cool enough to handle, remove meat from shanks; shred coarsely.
7.Return broth to same cleaned pan with capsicum, beans and lamb; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in spinach.

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