This lamb and bean soup is Mediterranean comfort food at its finest. Tender chunks of lamb shoulder simmer with creamy white beans, tomatoes, and aromatic herbs until the meat practically falls apart. It's a substantial, deeply satisfying soup that's perfect for cold weather or when you need something truly nourishing.
Lamb and beans are a classic pairing found throughout the Mediterranean, from Greek lamb stifado to French cassoulet. This soup draws on those traditions while keeping things simple and achievable for home cooks.
Why Lamb Shoulder?
Lamb shoulder is the secret to this soup's success. This cut has:
- Perfect fat content - Keeps the meat moist during long simmering
- Rich connective tissue - Breaks down into gelatin, enriching the broth
- Deep flavor - More character than leaner cuts
- Good value - Less expensive than chops or leg
The Importance of Browning
Don't skip browning the lamb - this step is essential. The Maillard reaction creates hundreds of flavor compounds that will infuse your entire soup. Brown in batches without crowding the pot, and let each piece develop a proper crust before turning.
Mediterranean Herb Magic
Rosemary and thyme are the classic herbs for lamb:
- Rosemary - Pine-like, assertive, stands up to lamb's richness
- Thyme - Earthy, subtle, adds depth without overpowering
- Bay leaf - Quiet backbone flavor that ties everything together
Use fresh herbs tied together for easy removal, or dried herbs if that's what you have.
Slow Cooker Adaptation
This soup adapts beautifully to slow cooking:
- Brown the lamb and sauté vegetables first (don't skip this)
- Transfer to slow cooker with all ingredients except beans
- Cook on low 7-8 hours or high 4-5 hours
- Add beans in the last 30 minutes
Serving Suggestions
This hearty soup pairs wonderfully with:
- Crusty bread for soaking up the flavorful broth
- A simple green salad with lemon vinaigrette
- Dollop of Greek yogurt or tzatziki
- Crumbled feta cheese
Bean Soup with Lamb
Hearty Mediterranean soup with tender lamb shoulder and creamy white beans.
Nutrition per serving
Ingredients
Instructions
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Brown the lamb. Season lamb cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches, about 4 minutes per batch, until deeply colored on all sides. Transfer to a plate.
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Sauté vegetables. Add onion, carrots, and celery to the pot. Cook until softened, about 8 minutes. Add garlic and cook 1 minute until fragrant.
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Simmer with lamb. Return lamb to pot along with any accumulated juices. Add diced tomatoes, broth, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, for 45 minutes until lamb is tender.
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Add beans. Stir in white beans and continue simmering for 15 minutes more until beans are heated through and flavors meld.
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Finish and serve. Remove and discard rosemary sprigs, thyme sprigs, and bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Lamb cut: Shoulder is ideal. Leg works but is leaner.
- Slow cooker: Brown meat first, then cook on low 7-8 hours. Add beans last 30 min.
- Storage: Refrigerate up to 4 days, freeze up to 3 months.
- Milder flavor: Substitute beef chuck for less gamey taste.
Frequently Asked Questions
What cut of lamb works best for this soup?
Lamb shoulder is ideal - it becomes incredibly tender when simmered and has enough fat to stay moist. Lamb leg works but is leaner and can dry out. Lamb stew meat (often pre-cut shoulder) is convenient. Avoid lamb chops which are too lean for long cooking.
How do I reduce the gamey flavor of lamb?
If you find lamb too strong, try these tips: trim visible fat before cooking, use younger lamb (often labeled 'spring lamb'), add extra rosemary which complements lamb beautifully, or substitute lamb with beef chuck for a milder version.
Can I make this in a slow cooker?
Yes! Brown the lamb and sauté vegetables first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the beans during the last 30 minutes to prevent them from getting too mushy.
What wine pairs well with lamb soup?
Serve with a medium-bodied red wine like Côtes du Rhône, Rioja, or Sangiovese. These wines have enough structure to stand up to the lamb while complementing the Mediterranean herbs. A Greek Xinomavro is particularly authentic.
How do I store and reheat lamb bean soup?
Store refrigerated for up to 4 days. The fat will solidify on top - you can skim some off if desired before reheating. Freezes well for 3 months. Reheat gently on stovetop, adding a splash of broth if too thick.
