Hearty Bean Soup By: Lynette G.
I was diagnosed with cystic fibrosis at six weeks old and one of my favorite foods is soup. My parents often made different types of bean or lentil soup along with cornbread growing up. So, I made my own up. I particularly enjoy soup because it is usually inexpensive, easy to make and makes large amounts.
- 3/4 lb lamb neck or other soup meat
- 1 onion
- 3 garlic cloves
- 2 Tbsp butter
- 8 c water
- 3 whole potatoes
- 1 lb dried Northern beans, soaked and drained
- 4 whole carrots
- 2 c chicken broth
- 2 Tbsp Italian seasoning
- 1 tsp garlic salt
- 1 tsp pepper
- Add All Ingredients
Chop onions and mince the garlic cloves.
In a large soup pot, brown lamb in butter with the chopped onion and minced garlic for about 5 minutes.
Add chicken broth, water, beans and spices to pot.
Bring to a rapid boil, then turn down to a simmer with a lid.
After 1 hour, stir the soup and replace the lid.
Begin peeling and chopping potatoes and carrots into bite-sized pieces.
After 1 1/2 hours, add potatoes and carrots to pot and cook for 30 minutes or until beans, potatoes and carrots are cooked.
Add salt, herbs or pepper to your taste.
- Servings: 8
Amount per serving:
- Calories: 390
- Fat: 11 g
- Sodium: 550 mg
- Protein: 26 g
- Calcium: 125 mg
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