Lamb and Butter Bean Soup | Recipe | Simply Beef & Lamb
This wholesome soup is great for chillier times. Lean, boneless lamb neck fillet cubes seasoned with ground cumin and cooked with onion, garlic, tomato purée, s
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Cooking tools:
- Baking dish
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
Ingredients
- 375g lean boneless lamb neck fillet or shoulder cut into 2.5cm/1inch cubes
- 2 teaspoons ground cumin
- 2 tablespoons rapeseed or sunflower oil
- 2 medium onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons tomato purée
- 600ml good, hot lamb stock
- 1 x 400g can butter or cannellini beans, drained
- 1 large sprig rosemary leaves, roughly chopped
- 4 sprigs fresh thyme leaves
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