(This is an old recipe that has been removed from the site. I am leaving the printer-friendly version of the recipe here for people who may have been fans of the recipe.)

(Makes about 6 servings, recipe created by Kalyn)

1 can garbanzo beans (chickpeas)
1 can small white beans
1 cup diced onion
1/2 cup chopped celery
1/2 cup diced carrots
1 T olive oil + more for browning meat
1 tsp. very finely chopped fresh or frozen rosemary (could use 1/2 tsp. dried rosemary ground in mortar and pestle if fresh rosemary is not available)
1 cup beef stock (I used homemade beef stock)
6 cups chicken stock (I used homemade chicken stock)
(If you don’t have homemade stock, use 1 can beef broth and 3 cans chicken broth)
1 cup water
1/2 lb. leg of lamb or lamb shoulder meat, all fat trimmed, then cut into 1/2 inch pieces

Put garbanzo beans and white beans in colander and rinse well with cold water. Let beans drain while you chop and saute onions, celery, and carrots. (Rinsing the canned beans like this makes them less gas-producing.)

Heat 1 T olive oil in large heavy frying pan. Add onions, carrots, and celery and saute 3 minutes, until vegetables are starting to soften. Add chopped rosemary and saute 2-3 minutes more.

Put vegetables and herbs into large soup pot, then add beef stock, chicken stock, water, and beans. Simmer at very low heat 1 hour.

Brown lamb in same pan you sauteed the vegetables in, adding a little more olive oil if needed. Add browned lamb to soup. Rinse out pan with a little water, scraping off any browned bits, and add to soup. Simmer about one more hour, until beans are very soft and flavors are well blended. Serve hot.

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