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Hearty lamb and bean soup

This hearty lamb and bean soup is one-out dish, so you won’t need to do much washing up. It is similar to the classic Hungarian lamb goulash soup but has extra vegetables in it. Serve it with fresh, crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g lamb cubed
  • 1 onion
  • 2 cloves of garlic
  • 1 large carrot
  • 1 yellow or red bell pepper
  • 400 g potatoes
  • 1 bay leaf
  • 1 tsp dried marjoram
  • 2 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 2 ripe tomatoes or 6 cherry tomatoes
  • 1 yellow or red pepper
  • 1 lamb stock cube
  • 1 vegetable stock cube
  • 1 litre water
  • 3 handfuls of baby spinach
  • Fresh parsley to serve

Method
 

  1. Finely chop the onion and garlic. Slice the bell pepper, cut the tomatoes and carrot into chunks.
  2. In a large pot, heat a little oil and cook the lamb pieces for a few minutes until they change colour. Transfer them to a plate.
  3. Add more oil to the pan and gently fry the onion and garlic until soft. Put the lamb back, add the dried herbs, paprika and tomato purée. Fry for a few seconds, then add the tomatoes and pepper slices.
  4. Add the water, bay leaf and stock cubes, then bring to the boil, the turn down the heat.
  5. Meanwhile, cut the potatoes into bite-sized chunks.
  6. After 10 minutes of cooking, add the potatoes and carrots. Cook for 20 minutes or until they are tender.
  7. Add the beans and spinach and cook for another 5 minutes.
  8. Serve warm with fresh, chopped parsley.