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!
Preparation Time
45 mins
Cooking Time
2 hr
Total Time
2 hr 45 mins
Calories
332 Calories
Recipe Instructions
Step 1
Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
Step 2
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.
Step 3
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.
Step 4
Top each serving of soup with wilted spinach and crumbled feta cheese.
Ingredients
1 onion, chopped
salt to taste
3 tablespoons olive oil
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
6 cups chicken broth
3 stalks celery, diced
3 cloves garlic, chopped
4 ounces feta cheese, crumbled
1 ¼ pounds ground lamb
Fresh ground black pepper
3 carrots, peeled and diced
½ pound dried great Northern beans, sorted and rinsed
