Lamb And White Bean Soup Recipes

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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

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

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

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 WHITE BEAN CHILI



Lamb and White Bean Chili image

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground lamb
1 cup coarsely chopped red onion
1 can (15 ounces) cannellini beans, undrained
1 jar (16 ounces) mild chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), divided
4-1/2 teaspoons finely chopped lemon zest, divided
3 tablespoons orange marmalade
1/4 cup minced fresh parsley
1/4 cup crumbled goat cheese
2 tablespoons sliced almonds
Optional: Additional chopped red onion and toasted naan flatbread or pita bread

Steps:

  • In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.

LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

Steps:

  • Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
  • Preheat oven to 350 degrees.
  • Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
  • Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
  • Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams

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

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     Bean and Pea Soups

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

HAM OR LAMB BEAN SOUP



Ham or Lamb Bean Soup image

Any white bean, such as great Northern or navy, can be used in this soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 red onion, chopped
3/4 teaspoon fresh rosemary, or 1/4 teaspoon dried
2 cups chicken stock, or reduced-sodium canned broth
2 cans (14 1/2 ounces each) white beans, drained and rinsed
1 cup canned chopped tomatoes
Salt and pepper
3 cups lightly packed baby spinach, washed well and dried
2 cups leftover Bourbon-Glazed Ham, (or lamb, below) cut into 1/2-inch pieces
2 cups leftover Garlic-Roasted Leg of Lamb, (or ham, above) cut into 1/2-inch pieces

Steps:

  • In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.
  • Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.
  • Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.

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

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks with White Beans image

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

Steps:

  • Make lamb shanks:
  • Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
  • Make the gremolata while lamb is cooking:
  • In a small bowl stir together gremolata ingredients.
  • Make beans while lamb is cooking:
  • In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
  • Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
  • Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL



Lamb and White Bean Stew with Spinach, Parsley, and Dill image

Provided by Sheryl London

Categories     Soup/Stew     Bean     Lamb     Stew     High Fiber     Leek     Spinach     Dill     Parsley

Yield Serves 4

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
2/3 cup finely chopped leek, white part only (about 1 medium leek)
1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
2 teaspoons finely minced garlic (2 large cloves)
2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
2 cups coarsely chopped fresh parsley (about 4 ounces)
2 tablespoons coarsely snipped fresh dill
1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
Salt and pepper to taste
2 tablespoon ground turmeric
1 1/4 cups chicken broth
2 tablespoons lemon juice (about 1/2 large lemon)
1 teaspoon finely grated lemon zest
2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

Steps:

  • In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
  • In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
  • Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
  • Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

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From therecipes.info
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LAMB AND BEAN SOUP RECIPE - FOOD NEWS
White Bean and Lamb Soup Recipe 1 ½ pounds boned, fat-trimmed lamb shoulder ; ¼ teaspoon dried thyme ; 6 cups fat-skimmed chicken broth ; 2 dried bay leaves ; 1 head garlic (2 oz.) 1 can (14 oz.) diced tomatoes ; ½ pound andouille or kielbasa (Polish) sausages, sliced 1/4 inch thick ; 4 cans (15 oz. each) small white beans, rinsed and drained ; Salt and pepper
From foodnewsnews.com
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LAMB, SAUSAGE, AND BEAN SOUP RECIPE | MYRECIPES
Step 5. Cut 1/4 of the top off the garlic head. Add garlic head to broth. Cover, reduce heat, and simmer until lamb is tender when pierced, about 1 hour. Step 6. With a slotted spoon, lift out garlic and set aside. To pan, add tomatoes (including juice), sausages, and beans. Step 7.
From myrecipes.com
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QUICK, BORDER-CROSSING COMFORT: INSTANT POT LAMB AND WHITE BEAN …
2022-05-04 Combine them in the Instant Pot with onion, carrots, garlic, rosemary, thyme and lard. Season generously with black pepper and stir to combine. Add lamb, wine and water, and stir to combine. Tuck the bay leaves into the mix. Close up the Instant Pot and cook for about 45 minutes on the bean setting (yes, there is a bean setting).
From blue-kitchen.com
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WHITE BEAN AND LAMB SOUP | RECIPE | WHITE BEANS, SPINACH …
Oct 26, 2015 - It is a complete meal in one bowl - ground lamb and fresh veggies in a tomato and chicken broth. The soup is topped with wilted baby spinach and feta cheese! The soup is topped with wilted baby spinach and feta cheese!
From pinterest.co.uk
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WHITE BEAN AND LAMB SOUP - BEANS AND PEAS
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 ...
From worldrecipes.org
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LAMB AND WHITE BEANS - COOKEATSHARE
Lamb And White Bean Stew, ingredients: 3 lb Boneless lamb stew meat, 6 Tbsp. Extra virgin Grilled Red Onion And White Bean Salad With Classic Vinaigrette 4677 views
From cookeatshare.com
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LAMB BEAN SOUP - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Lamb Bean Soup are provided here for you to discover and enjoy. Healthy Menu. Trim Healthy Mama Dessert …
From recipeshappy.com
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Top Asked Questions

What are some good recipes for a lamb stew?
Directions. 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,...
How to cook lamb tenderloin soup?
Directions. 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.
What is the best way to make bean soup?
It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese! 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.
How do you cook lamb shanks with beans and sauce?
Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper. Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce. How would you rate Braised Lamb Shanks with White Beans?

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