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Lamb, Bean and Pulse Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

There is nothing difficult about this recipe, it simply takes a bit of time. Starting the day before gives you the chance to skim the fat from the surface of the stock.

There is nothing difficult about this recipe, it simply takes a bit of time. Starting the day before gives you the chance to skim the fat from the surface of the stock.

Lamb, Bean and Pulse Soup

Ingredients

Serves: 4

Metric Cups
  • 3 lamb neck fillets (each cut into 3)
  • 1 large onion (cut in half)
  • 1 stick celery
  • 1 carrot (cut into pieces)
  • 1 pinch of black peppercorns
  • 2 litres water
  • 375 millilitres soup powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • kale
  • 3 lamb neck fillets (each cut into 3)
  • 1 large onion (cut in half)
  • 1 stick celery
  • 1 carrot (cut into pieces)
  • 1 pinch of black peppercorns
  • 3½ pints water
  • 13 fluid ounce soup powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • kale

Method

Lamb, Bean and Pulse Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Ideally start this recipe the day before you need it. Cook off the lamb necks, cut up, and tossed in a pot with the onion, halved, peppercorns, stalk of celery and the diced carrot. Bring to a simmer and apart from a bit of skimming of scum that rises to the surface at first, it's left to it's own devices for about two hours.
  2. I then removed the veg, and popped the lamb and (once cooled) stock into the fridge overnight. To make the soup, rinse the soup mix well. Put this in a pot with the stock, and bring to the boil, cook gently for about 2 to 3 hours or until the soup mix is well cooked.
  3. Taste and add seasonings, you almost certainly will need salt, unless you have salted the stock, and I find a good couple of grinds of pepper helps.
  4. Add the kale and cook for another ten minutes and then stir through the lamb meat, leave for a few more minutes for the lamb to heat through.
  1. Ideally start this recipe the day before you need it. Cook off the lamb necks, cut up, and tossed in a pot with the onion, halved, peppercorns, stalk of celery and the diced carrot. Bring to a simmer and apart from a bit of skimming of scum that rises to the surface at first, it's left to it's own devices for about two hours.
  2. I then removed the veg, and popped the lamb and (once cooled) stock into the fridge overnight. To make the soup, rinse the soup mix well. Put this in a pot with the stock, and bring to the boil, cook gently for about 2 to 3 hours or until the soup mix is well cooked.
  3. Taste and add seasonings, you almost certainly will need salt, unless you have salted the stock, and I find a good couple of grinds of pepper helps.
  4. Add the kale and cook for another ten minutes and then stir through the lamb meat, leave for a few more minutes for the lamb to heat through.

Additional Information

Contains pearl barley, yellow split peas, green split peas, mung beans, white beans, red split lentils, small red beans, black eye beans, fava beans, whole green lentils and pinto beans.

Contains pearl barley, yellow split peas, green split peas, mung beans, white beans, red split lentils, small red beans, black eye beans, fava beans, whole green lentils and pinto beans.

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