• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 20 mins cook

One-pot hearty lamb, bean and vegetable soup

One-pot hearty lamb, bean and vegetable soup

Nadia Lim's easy-peasy lamb and vegetable soup recipe is a dairy and gluten-free one-pot meal you can cook over the campfire or on the camping stove. It’ll keep everyone warm and toasty from the inside out


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