Lamb and bean soup![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 3723 (889) |
Protein (g) | 98.0 |
Fat (g) | 27.2 |
Saturated (g)
|
11.2 |
Carbohydrate (g) | 44.2 |
Sugars (g)
|
9.7 |
Sodium (mg) | 525 |
Iron (mg) | 12.4 |
Zinc (mg) | 13.5 |
Vitamin B12 (ug) | 7.6 |
Vitamin D (ug) | N/A |
Selenium (ug) | 15.6 |
Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
Cook 1 hour and 40 minutes before adding carrots and cabbage. Cook for a further 20 minutes or until vegetables are just tender. Add the cannellini and red kidney beans and remove from the heat.
Chop the garlic, lemon rind and parsley together and set aside in a bowl. Remove the lamb; take out the bones and shred meat into small pieces. Return lamb to soup.
To serve ladle the soup into bowls, sprinkle with the garlic and parsley. Serve char-grilled bread to the side.