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.
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.
- oil , for cooking
- diced lamb 300-400g, diced 1.5cm
- red onion 1, diced
- garlic 2 cloves, finely chopped
- chopped tomatoes 400g can (choose one containing herbs if you can)
- vegetable stock 3 cups (check label if eating gluten-free)
- green beans 150g, sliced into 1-2cm lengths
- mixed or cannellini beans 400g can
- carrots 2, peeled and diced
- spinach 1 cup, 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.