North African Inspired Lamb & Lima/Butter Bean Soup

As-Salaamu Alaykum,

In my opinion we all need one more soup recipe.

This is one i found and adapted ever so slightly from UmmSafia

I'll admit I don't know much about beans, dh brought these home and they look a lot like Lima/Butter beans, no? I'm sure you could substitute these for any other type of bean if you prefer.

A great tip I learned recently from a friend; when soaking any dry beans/pulses overnight, use boiling water from the kettle. I hadn't been doing this previously, it's total common cooking sense which as you can tell I'm still working on.

Important: when your sautéing your vegetables/meat, season! this will draw the moisture out and speed up the softening process.

This recipe is similar but not quite the same as another Algerian favourite of mine Loubia which uses large white haricot beans without the extra vegetables.

You can use as much lamb as your budget dictates, on or off the bone but remember on = more flavour.

I substituted chicken stock for a vegetable stock cube, but again the choice is yours.

Lamb & Lima / Butter Bean Soup

adapted slightly from ummsafia

Serves 4
Note: UK Cup = 250ml

Ingredients

1 Cup dried lima / butter Beans

2 Tablespoon olive oil

250 - 750 grams halal lamb

2 medium brown onions, finely chopped

2 garlic cloves, crushed

2 teaspoon ras el hanout (or garam masala / spice blend of your choice)

Salt, black pepper

2 medium carrots, cut into chunks

2 celery sticks, trimmed and cut into chunks

1 vegetable stock cube dissolved in 2 cups water (from boiled kettle)

4 cups boiled water

400 grams tin chopped tomatoes or 240 grams fresh and grated

Method

1. Place beans in a large heat proof bowl and cover with boiled water, leave to soak overnight. Drain and rinse well before using.

2. Heat Olive Oil in a large pan on medium heat, add onions, meat, garlic Season with salt and pepper, add carrots and celery cook for 5-10 minutes add ras el hanout cook for 1 minute.

3. Add beans, stock, water. Cover pan and bring to boil, reduce heat to a simmer cook for 1 hour, every 20 minutes skim surface from any white foam.

3. After 1 hour, check / adjust seasoning also you can remove lamb and cut it into smaller pieces if you prefer. Return meat to pan along with the tomatoes, cover and simmer soup for 1 hour more.

4. Check seasoning then serve. Feel free to sprinkle soup with coriander and lemon juice and serve with crusty bread.