This comforting Spring Lamb & Vegetable Soup is a wonderful way to celebrate the season with fresh, vibrant flavors. Tender chunks of boneless lamb shoulder simmer slowly with creamy Romano beans and sweet leeks, creating a rich and satisfying broth. The addition of fresh tomatoes and aromatic marjoram adds a bright, herbal note that cuts through the richness of the meat. Perfect for a cozy weeknight dinner or a light lunch, this soup is packed with protein and fiber. It’s simple to prepare using pantry staples and fresh produce, making it an accessible yet impressive dish for any home cook. Serve with crusty bread for dipping.
Spring Lamb & Vegetable Soup
Description
This comforting Spring Lamb & Vegetable Soup is a wonderful way to celebrate the season with fresh, vibrant flavors. Tender chunks of boneless lamb shoulder simmer slowly with creamy Romano beans and sweet leeks, creating a rich and satisfying broth. The addition of fresh tomatoes and aromatic marjoram adds a bright, herbal note that cuts through the richness of the meat. Perfect for a cozy weeknight dinner or a light lunch, this soup is packed with protein and fiber. It&# 226;ÂÂs simple to prepare using pantry staples and fresh produce, making it an accessible yet impressive dish for any home cook. Serve with crusty bread for dipping.Ingredients
Directions
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Rinse the dry Romano beans and soak them in a large bowl of cold water for at least 4 hours or overnight. Drain and rinse before cooking.
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Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45 minutes until beans are tender but not mushy. Drain and set aside.
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Cut the boneless lamb shoulder into 1-inch cubes. Pat dry with paper towels and season lightly with salt and pepper.
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Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb cubes in a single layer and sear until browned on all sides, working in batches if necessary to avoid crowding. Remove lamb and set aside.
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Trim the dark green tops off the leeks and slice the white and light green parts into half-moons. Wash thoroughly to remove any sand trapped between the layers.
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Reduce heat to medium and add the leeks to the pot. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic cloves and cook for another minute until fragrant.
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Peel and roughly chop the tomatoes. Add them to the pot along with the seared lamb and pre-cooked beans.
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Pour in the chicken broth, ensuring the ingredients are mostly covered. If needed, add a little water. Bring the mixture to a gentle boil.
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Reduce heat to low, cover the pot, and let the soup simmer for 45-60 minutes to allow the flavors to meld and the lamb to become tender.
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Stir in the fresh chopped marjoram just before serving. Adjust seasoning with salt and pepper to taste. Serve hot.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1437.5kcal
- % Daily Value *
- Total Fat 74.4g115%
- Saturated Fat 24.7g124%
- Cholesterol 378.7mg127%
- Sodium 736.3mg31%
- Total Carbohydrate 61.9g21%
- Dietary Fiber 6.7g27%
- Sugars 6.9g
- Protein 116.6g234%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried beans, soaking overnight is recommended for easier digestion. Alternatively, you can use canned white beans (rinsed and drained) to save time; if doing so, add them in the last 10 minutes of cooking just to heat through.
Lamb shoulder is a tougher cut that benefits from long, slow cooking, making it ideal for soups. If you prefer a milder flavor, you can substitute boneless pork shoulder or chicken thighs.
Fresh marjoram is key for the authentic Italian flavor. If unavailable, dried marjoram can be used, but reduce the amount to 1 teaspoon as dried herbs are more potent. Add dried herbs earlier in the cooking process.
This soup tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
