One-pot hearty lamb, bean and vegetable soup
This is an easy-peasy one-pot meal you can cook over the campfire or on the stove – it’ll keep everyone warm and toasty from the inside out.
Prep Time 10 mins
Cook Time 20 mins
Dairy Free, Gluten Free, Kid Friendly
- oil for cooking
- 300-400 g diced lamb diced 1.5cm
- 1 red onion diced
- 2 garlic cloves finely chopped
- 400 g canned chopped tomatoes choose one containing herbs if you can
- 3 cups vegetable stock check label if eating gluten-free
- 150 g green beans sliced into 1-2cm lengths
- 400 g canned mixed or cannellini beans
- 2 carrots peeled and diced
- 1 cup spinach chopped (optional)
- buttered bread rolls to serve (omit if eating gluten or dairy free)
Heat a drizzle of olive oil in a large pot on the camping stove on a high heat. Season lamb with salt and brown for about 5 minutes until evenly coloured (you may need to reduce the heat depending on the thickness of your camping pot).
Reduce heat to medium, add onion and garlic and cook for about 3 minutes until onion is soft. Add tomatoes and stock and bring to a simmer. Cook for 8-10 minutes until starting to reduce.
Add green beans, canned beans and carrots and cook for about 8 minutes until veges are tender and soup has thickened. Remove from heat and stir through chopped spinach, if using. Serve with buttered bread rolls.
I developed this recipe especially for camping – a time when one-pot meals are of particularly high value! It’s easy, economical, quicker than a lot of lamb soups and a family favourite.
This recipe comes from the December/January issue of NADIA magazine.