Print Options:

Smoked Lamb & Bean Soup

Yields4 Servings

Smoked Lamb & Bean Soup

 1 onion (chopped)
 1 celery stick (chopped)
 2 garlic cloves (chopped)
 ½ cup cured smoked lamb (thinly sliced) (you could also use another smoked cured meat, like smoked pork hock, bacon or pancetta.
 1 cup borlotti beans (dried)
 1 cup cannellini beans (dried)
 2 bay leaves
 500 ml chicken stock
 Salt & pepper
1

Using the Instant Pot, or in a large pan - sauce the onion, celery and garlic for 2-3 minutes until softened.

2

Add the lamb and fry for a further 5 minutes before adding the beans, bay leaves, chicken stock and 1 litre of water.

3

Cook on high pressure for 60-70 minutes using the Instant Pot
Simmer gently for 2-3 hours over a low heat for traditional pan.

4

Continue until the beans are soft and creamy - this time can vary.

5

Once done, remove half the beans and using a stick blender or food processor blend them into a thick puree. Return this to the pan and stir through to create a creamier texture to the soup.

Serve with lots of crusty bread.

Nutrition Facts

Servings 4