For a chilly Sunday dinner, this soup is wonderful. In one bowl, you get a whole meal. Feta cheese and wilted baby spinach are used to garnish the soup.
| Prep Time: | 45 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 45 mins |
| Servings: | 8 |
| 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
Instructions
- 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 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 7 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 462 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
this dish is delicious, especially on cold days.
Excellent! My family loved it,
I made this six times now. Wonderful lamb recipe that I tweek a little every time. I do like the version where I add chopped white potatoes and also a little semi sweet white wine. I usually double the quantity and add a little ground beef to cut the wild flavor of the lamb a bit. Everyone seems to always want more. A great option to vegitible beef soup. Give it a try.
I’ve made it a few times. Family really enjoyed.
so yummy!! i used lamb shoulder cut into small pieces instead of ground lamb. fresh spices and finished it with goat cheese! Definitely a keeper.
This recipe works great in a slow cooker too! My variations: diced leg of lamb, a block frozen chopped spinach, and skipped the cheese (personal preference). I saute the ingredients before putting them in the crock, and use the 8 hour low cook. The spinach gets added 20 minutes before serving. Others, who can put cheese in their soup, enjoy it. The leftovers taste amazing the next day.
I used Unrefined Coconut Oil because I ran out of Extra Virgin Olive Oil. I used a little bit of crumbled goat cheese on top because I’m not a fan of Feta. Organic White Cannellini Beans and leftover Black-Eyed Peas were thrown in as well because I was trying to clean out the pantry! This soup was so good, even though it’s 96 degrees down South at the moment . . . this will taste extra yummy at the first cold snap in about three months. Thank you for sharing the recipe, Hardt.
Like others, I adjusted the ingredients for time and taste–it was still delicious! I used 1 lb ground lamb, cumin instead of parsley (for a deeper flavor), a can of stewed tomatoes (couldn’t find plum), and one can of black-eyed peas. I like it more as a stew so I only used 2 cups of broth and only simmered for 30 minutes b/c the beans were already cooked. . It was great with crusty bread. Thanks!
Great recipe. I followed the recommendations and used goat feta cheese and fresh herbs, going heavy on all seasonings. I also browned the lamb first and drained the excess fat. This is going to become a standard recipe in my house.
Wow! Wow! Wow! What a fantastic soup!!! The only edit I made was I used canned lentil beans instead, I got rave reviews from my mother in-law and husband. This recipe is a keeper!!!!
Outstanding soup! I made it using 2 cans of white beans. I didn’t have a can of tomatoes, so I just used 3 fresh roma tomatoes. Cooked it all up for about 2 hours. I used fresh thyme and fresh goat cheese feta. I added about 1/2 of a lemon’s juice to this recipe. It really seemed to give it a nice balance. I also had some leftover baby zucchini that I threw in about 15 minutes before serving. Didn’t pre-wilt the spinach. Amazing. Will definitely make this again.
I doubled the recipe, added a qt. of crushed tomatoes instead of chopped tomatoes, added some extra beans, & used goat cheese instead of feta cheese. It was so satisfyingly good! The whole family asked for seconds 🙂
Really good soup. I used cubed lamb instead of ground. I also added chopped kale, chopped broccoli leaves and cubed daikan radish. You can shorten the recipe by not soaking the beans overnight – just boil them. I also made the soup in a pressure cooker (
This worked fine for us. We had leftover leg of lamb, so I cut up the meat and threw in the bone, letting it simmer for a couple hours, covered. We also used kale instead of spinach and parmesan instead of feta just because that was what we had. A pickled veg, like lemon, was nice on top.
I made this soup according to recipe, except that I used canned white beans, and I drained the meat after browning to elimate most of the grease. Also, I used a combination of beef broth & vegetable broth instead of chicken broth. And I too just added the spinach directly to the soup. It was great! We buy a butchered lamb every year and are always looking for tasty ground lamb recipes. This one definitely fit the bill and I will make it again!
Great with or without the wilted spinach. I never use dried oregano as I never have it on hand.
Tis soup was outstanding! The only thing I changed was instead of ground lamb, I roasted a small leg of lam in garlic powder and ground pepper and chopped it up for the soup. Was incredibly good soup!
This is one of the first recipes that I tried from Allrecipes. I’ve been making this in my slow cooker for years. It’s a friends and family favorite. I use canned great northern beans, cubed lamb shoulder, and I add raw baby spinach to the bowl before serving. My dad and boyfriend asked me to double the meat and bean content next time. I will report back with those results.
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.
This was really good. I used left over roast leg of lamb (cubed) and kale instead of spinach (as spinach gets slimy when cooked and kale holds up well). It was very good, very easy and very economical. And it’s an esay way to get some veggies in. Perfect for Fall.
This soup is one of our all-time favorites. Very savory and hearty.