Lamb, Sausage, And Bean Soup

1. 1

   Cut lamb into 1-inch chunks.

2. 2

   In a 5- to 6-quart pan, combine lamb, thyme, and 1 cup water. Cover and bring to a boil over high heat. Reduce heat and simmer for 20 minutes.

3. 3

   Uncover and boil over high heat, stirring often, until a brown film forms on pan bottom, about 15 minutes. Add 1/3 cup broth and stir to loosen browned bits, then stir often until lamb is lightly browned, about 4 minutes.

4. 4

   Add remaining broth and bay leaves; bring to a boil.

5. 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.

6. 6

   With a slotted spoon, lift out garlic and set aside. To pan, add tomatoes (including juice), sausages, and beans.

7. 7

   Squeeze garlic cloves from the head and add cloves to soup. Reduce heat, cover, and simmer to blend flavors, about 5 minutes, stirring occasionally.

8. 8

   If soup is thicker than you like, thin with a little water and simmer 2 to 3 more minutes to blend flavors. Ladle into bowls or mugs and add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.