Spring Lamb and Vegetable Soup Recipe

Name: Spring Lamb and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beans romano, dry; 1 1/2 pounds lamb boneless shoulder; 2 tablespoons vegetable oil; 4 each leeks; 4 each garlic cloves; 2 each tomatoes; 4 cups chicken broth; 1 tablespoon marjoram fresh, fine, chopped; 1 x salt; 1 x black pepper; 1 small cauliflower florets; 2 small zucchini; 1/2 package spinach; 1/4 cup parsley leaves chopped; 1 x parmesan, parmigiano-reggiano cheese, grated grated fine

Servings: persons

1 cup beans romano, dry
1 1/2 pounds lamb boneless shoulder
2 tablespoons vegetable oil
4 each leeks
4 each garlic cloves
2 each tomatoes
4 cups chicken broth
1 tablespoon marjoram fresh, fine, chopped
1 x salt
1 x black pepper
1 small cauliflower florets
2 small zucchini
1/2 package spinach
1/4 cup parsley leaves chopped
1 x parmesan, parmigiano-reggiano cheese, grated grated fine

1
Sort and rinse beans; soak overnight in cold water to cover or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour.
2
Drain and reserve 4 cups of the soaking liquid.
3
Trim lamb and cut into 3/4 inch cubes.
4
In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium-high heat.
5
Meanwhile, cut root ends from leeks; slice lengthwise and rinse well under cold running water.
6
Slice thinly.
7
Mince garlic and add to lamb.
8
Saute 3 to 4 minutes.
9
Peel, seed and chop tomatoes.
10
Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste.
11
Brint to boil, cover, reduce heat and simmer 45 minutes, stirring occasionally.
12
Cut cauliflower into small florets and slice zucchini.
13
Add both to soup and cook 10 minutes.
14
Wash and chop spinach; add to soup with parsley and cook 3 to 5 minutes longer.
15
Do not overcook since spinach will lose its colour.
16
If making ahead, add spinach and parsly just before serving, after soup has been reheated.

1332

kcal

Calories

Fat

Carbs

140

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 15 ingredients. The key ingredients include: 1 cup beans romano, dry, 1 1/2 pounds lamb boneless shoulder, 2 tablespoons vegetable oil, 4 each leeks, and more.

Yes, Spring Lamb and Vegetable 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!

Spring Lamb and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions