Good ‘ol lamb and bean soup

Gavin Victor

Cooking time: 2 hours

Ingredients
30 ml olive oil
2 cloves garlic, crushed
2 leeks, cleaned, leaves and stalks shredded
4 carrots, finely diced
2 stalks celery, finely diced
500 g lamb knuckles
2 x 410 g cans butter beans, drained and rinsed
2 handfuls parsley, chopped
1 litre lamb or chicken stock
1 x 400 g can chopped tomatoes
10 ml sugar
15 ml tomato paste salt and milled pepper

Method:

Sauté garlic and leeks in olive oil for three minutes. Add carrots, celery and meat. Cook for about 10 minutes then add beans and half the parsley. Toss to coat and pour in stock, tomatoes and sugar, and season to taste. Bring to the boil, reduce heat and simmer very gently for one to one and a half hours. Stir in the tomato paste and simmer for a further 30 minutes, until thick and velvety. Season well and toss in the remaining parsley. Note: You could use a ham hock in place of the lamb knuckle, just replace the lamb stock with chicken stock.

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