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Spring Lamb and Vegetable Soup















Trans-fat Free


1 cup beans
romano, dry
1 ½ 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
½ package spinach
¼ cup parsley leaves
1 x Parmesan cheese
grated fine


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.

Drain and reserve 4 cups of the soaking liquid.

Trim lamb and cut into ¾ inch cubes.

In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium-high heat.

Meanwhile, cut root ends from leeks; slice lengthwise and rinse well under cold running water.

Slice thinly.

Mince garlic and add to lamb.

Sauté 3 to 4 minutes.

Peel, seed and chop tomatoes.

Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste.

Brint to boil, cover, reduce heat and simmer 45 minutes, stirring occasionally.

Cut cauliflower into small florets and slice zucchini.

Add both to soup and cook 10 minutes.

Wash and chop spinach; add to soup with parsley and cook 3 to 5 minutes longer.

Do not overcook since spinach will lose its colour.

If making ahead, add spinach and parsly just before serving, after soup has been reheated.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 25756% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 309mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 34g
Vitamin A 34% Vitamin C 25%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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