White Bean And Lamb Soup Food

LAMB AND WHITE BEAN CHILI

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Steps:

• Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
• Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
• Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
• Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

WHITE BEAN AND LAMB SOUP

Steps:

• Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
• 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.
• 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.
• Top each serving of soup with wilted spinach and crumbled feta cheese.

LAMB AND WHITE-BEAN SOUP

Steps:

• Soak the beans or not according to package recommendations.
• Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
• Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
• Remove the shanks, bay leaf, parsley and thyme sprigs.
• Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.

LAMB AND WHITE BEAN SOUP

Steps:

• Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
• Remove lamb shanks; cut meat into bite sized pieces and return to soup.
• Discard bones and bay leaves; season to taste with salt and pepper.

HEARTY WHITE BEAN SOUP WITH LEFTOVER LAMB AND SHAVED FENNEL

Steps:

• Heat olive oil in your soup pot and add the onions, garlic, thyme and rosemary. I just add the herbs whole and pull out the stems at the end.
• When the onions become soft, add the tomatoes and lamb. Cook until the tomatoes begin to break apart and then add stock (5 min.).
• Season and simmer until meat is tender. This should be only about 20 minutes.
• Add the beans, mashing part of them to thicken soup. Cook until hot throughout. Check seasoning.
• Serve with a sprinkling of shaved fennel, red onion and chopped, fresh parsley and a drizzle of your best extra-virgin olive oil.

IRAQI WHITE BEAN STEW

Steps:

• put the lamb meat in a pot, cover with water.
• bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
• in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
• add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
• add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
• bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
• serve with rice and green salad.

LAMB AND WHITE BEANS WITH ROSEMARY

Steps:

• In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
• To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
• Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
• Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

LAMB AND WHITE BEAN CHILI

Steps:

• In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

LAMB AND WHITE BEAN CASSEROLE

Steps:

• Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
• Preheat oven to 350 degrees.
• Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
• Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
• Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

LAMB BONE SOUP

Steps:

• Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
• If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
• Once the stock and the meat are cooked, make the soup.
• Chop the onions and the bacon (if necessary).
• Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
• Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
• Add the stock. Cook for about 10 minutes.
• In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
• Add the shredded meat and heat through for a few minutes.
• Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
• Serve sprinkled with fresh parsley if desired.

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

LAMB STEW WITH WHITE BEANS

Steps:

• Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
• Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
• Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
• Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
• To serve, ladle into bowls and speckle with parsley.

TUSCAN BEAN SOUP WITH LAMB AND SHAVED FENNEL

Steps:

• Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL

Steps:

• In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
• In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
• Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
• Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

BRAISED LAMB SHANKS WITH WHITE BEANS

Steps:

• Make lamb shanks:
• Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
• Make the gremolata while lamb is cooking:
• In a small bowl stir together gremolata ingredients.
• Make beans while lamb is cooking:
• In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
• Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
• Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.