Name: One-pot hearty lamb, bean and vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: oil, for cooking; 300-400g diced lamb (about 1.5cm dice); 1 red onion, diced; 2 clove garlic, finely chopped; 400 gram can chopped tomatoes (choose one containing herbs if you can); 3 cup vegetable stock*; 150 gram green beans, sliced into 1-2cm lengths; 400 gram 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)

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

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

oil, for cooking

300-400g diced lamb (about 1.5cm dice)

1 red onion, diced

2 clove garlic, finely chopped

400 gram can chopped tomatoes (choose one containing herbs if you can)

3 cup vegetable stock*

150 gram green beans, sliced into 1-2cm lengths

400 gram 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)

Method

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.

Check label if eating gluten-free.

Note

Nadia Lim

Ingredients

Method

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