One-pot hearty lamb, bean and vegetable soup

Serves: 4
Prep: 10 minutes
Cooks In: 20 minutes

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.

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


Print Recipe

  • 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)


  1. 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).
  2. 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.
  3. 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.