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

By Nadia Lim
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 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)


  • 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.

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