Lamb And White Bean Soup Recipe

Name: Lamb And White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. dry Great Northern or navy beans, sorted and washed; 2 lamb shanks (about 1 3/4 lb. total); 6 c. beef bouillon; 2 c. water; 2 large celery stalks, sliced; salt to taste; 2 large garlic cloves, minced; 3 bay leaves; 1 1/2 tsp. dried thyme leaves; 1 1/4 tsp. dried marjoram leaves; 1/2 tsp. scant ground celery seed; 1/2 tsp. powdered mustard; 1/2 tsp. black pepper; 3 c. cabbage, thinly sliced

Servings: persons

1 1/2 c. dry Great Northern or navy beans, sorted and washed
2 lamb shanks (about 1 3/4 lb. total)
6 c. beef bouillon
2 c. water
2 large celery stalks, sliced
salt to taste
2 large garlic cloves, minced
3 bay leaves
1 1/2 tsp. dried thyme leaves
1 1/4 tsp. dried marjoram leaves
1/2 tsp. scant ground celery seed
1/2 tsp. powdered mustard
1/2 tsp. black pepper
3 c. cabbage, thinly sliced

1
Put beans in a large heavy pot and cover with about 2-inches of cold water.
2
Bring to a boil over high heat.
3
Cover.
4
Lower heat and simmer 2 minutes.
5
Remove pot from heat and let stand at room temperature for 1 hour.
6
Drain beans in a colander and discard the soaking water.
7
Return beans to pot in which they were cooked.
8
Add all remaining ingredients except cabbage and salt. Bring to a boil.
9
Lower heat and simmer an additional 30 to 40 minutes until beans are very tender.

1246

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 c. dry Great Northern or navy beans, sorted and washed, 2 lamb shanks (about 1 3/4 lb. total), 6 c. beef bouillon, 2 c. water, and more.

Yes, Lamb And White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions