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.
- 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.