Home » Meat » Lamb and white bean soup

Lamb and white bean soup

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

water - 2 c
total - 2 lamb
salt to taste - 1 item
black pepper - 1/2 tsp
large garlic cloves, minced - 2 item
bay leaves - 3 item
powdered mustard - 1/2 tsp
beef bouillon - 6 c
dried thyme leaves
cabbage, thinly sliced - 3 c
dried marjoram leaves
large celery stalks, sliced - 2 item
dry Great Northern or navy beans, sorted and washed
scant ground celery seed - 1/2 tsp

How to make lamb and white bean soup:

Put beans in a large heavy pot and cover with about 2-inches of cold water. Bring to a boil over high heat. Cover. Lower heat and simmer 2 minutes. Remove pot from heat and let stand at room temperature for 1 hour. Drain beans in a colander and discard the soaking water. Return beans to pot in which they were cooked. Add all remaining ingredients except cabbage and salt. Bring to a boil. Lower heat and simmer an additional 30 to 40 minutes until beans are very tender.

Remove and discard bay leaves. With slotted spoon, remove bones and meat to a medium-sized bowl. When shanks are cool enough to handle, cut lean meat into bite-sized pieces and return meat to pot. Refrigerate soup overnight. Before serving, use a large, shallow spoon to remove solidified fat from top of soup. Reheat soup over medium heat, stirring constantly to prevent burning. Add salt, if desired. Makes 8 servings.

Recipe categories: Meat, Beans, Lamb/sheep.

Rating:

2.7

Average rating: 2.7, total votes: 3

Complain about this recipe

Related ingredients:

milk, sour cream, salt, oil, melted butter, garlic powder, garlic salt, salt and pepper to taste