Tasty lamb and bean soup
Serves: 6
Time to make: 15 mins
Hands-on time: 15 mins
Total cost: $15.00 / $2.50 per serve
(at time of publication)
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, thinly sliced
- 1 carrot, thinly sliced
- ½-1 teaspoon dried chilli flakes
- 3 trimmed lamb shanks (about 600g meat)
- 400g can chopped tomatoes
- ½ head cabbage, roughly shredded
- 400g can cannellini beans, drained, rinsed
- 2 sprigs rosemary, roughly broken
- 7 cups salt-reduced vegetable or meat stock made with 7 cups water and 4 teaspoons salt-reduced vegetable or meat stock powder
- 4 tablespoons chopped fresh basil
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Instructions
1 Heat oil in a large non-stick pan and cook onion and garlic until softened. Add celery and carrot with chilli flakes and cook for a few more minutes.
2 Transfer to a slow cooker and add the remaining ingredients, adding liquid last. Cook on high for 3 hours or on low for 6 1/2 hours until the meat begins to fall off the bone and is tender.
3 Remove meat from cooker and roughly chop. Return to cooker and heat through. Scatter over fresh basil.
Serving suggestion
Serve with crusty bread
Variations
- This soup is also delicious served with cooked small pasta shapes stirred in.
- Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
-
Calories 249cal
-
Kilojoules 1040kJ
-
Protein 25g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 15g
-
–Sugars 9g
-
Dietary fibre 6g
-
Sodium 580mg
-
Calcium 110mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
