Bean Soup with Lamb

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