Lamb And White Bean Soup
A hearty lamb and white bean soup with savory herbs and tender vegetables, perfect for comforting family dinners or gatherings that favor rich, flavorful broths.
Ingredients
- 1 1/2 cups dry Great Northern or navy beans ⓘ
- 2 lamb shanks ⓘ
- 6 cups beef bouillon ⓘ
- 2 cups water
- 2 large celery stalks, sliced ⓘ
- salt to taste
- 2 large garlic cloves, minced ⓘ
- 3 bay leaves ⓘ
- 1 1/2 teaspoons dried thyme leaves ⓘ
- 1 1/4 teaspoons dried marjoram leaves ⓘ
- 1/2 teaspoon ground celery seed ⓘ
- 1/2 teaspoon powdered mustard
- 1/2 teaspoon black pepper
- 3 cups cabbage, thinly sliced
Instructions
- Put beans in a large heavy pot and cover with about 2 inches of cold water.
- Bring to a boil over high heat.
- Cover the pot.
- Lower the heat and simmer for 2 minutes.
- Remove the 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 the pot in which they were cooked.
- Add all remaining ingredients except cabbage and salt. Bring to a boil.
- Lower the heat and simmer an additional 30 to 40 minutes until beans are very tender.
Tips & Substitutions
Soaking the beans for an hour helps them cook evenly and reduces cooking time. If you don’t have Great Northern or navy beans, feel free to substitute with any other white bean variety such as cannellini. Adjust the seasoning gradually, especially the salt, as the bouillon may already contain sodium. Adding a splash of vinegar at the end can enhance the flavors.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs such as parsley or thyme for added flavor. This hearty dish pairs beautifully with crusty bread or a side salad. For a complete meal, consider serving it alongside roasted vegetables or a Mediterranean-inspired dish like Moussaka (Greek)(Party Dish). A sprinkle of grated Parmesan can also enhance the flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, place the soup in a pot over medium heat, stirring occasionally until hot. You may need to add a little water or broth to loosen the soup as it thickens when stored. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb And White Bean Soup contains roughly 784 calories, with 32g protein, 182g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (250% of the Daily Value), iron (195% of the Daily Value), and vitamin C (108% of the Daily Value). Note that it is relatively high in sodium, at 1562mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can use a slow cooker for this recipe. After soaking the beans, add them along with the remaining ingredients (except the cabbage and salt) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cabbage in the last 30 minutes of cooking for the best texture.
What can I use instead of lamb shanks?
If you prefer a different protein, you can substitute lamb shanks with beef shanks or even smoked sausage for a different flavor profile. Adjust the cooking time accordingly, as beef may take longer to become tender. For a vegetarian option, consider adding more beans or lentils and using vegetable broth instead of beef bouillon.
How can I make this soup spicier?
To add some heat to the soup, consider incorporating crushed red pepper flakes or diced jalapeños along with the garlic. You can also serve it with a side of hot sauce for individual spice preferences. Experiment with spices like smoked paprika or a dash of cayenne pepper for a different flavor twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).