Hearty soups are my personal favourites. Beans make an excellent addition to give depth of texture and flavour while helping to fill you up. My smoked lamb soup is unique and packed with flavour and goodness. Learn how...
Prep Time10 minutesmins
Cook Time3 hourshrs
Instant Pot / Pressure Cooker cook time1 hourhr10 minutesmins
Using the Instant Pot, or in a large pan - sauce the onion, celery and garlic for 2-3 minutes until softened.
Add the lamb and fry for a further 5 minutes before adding the beans, bay leaves, chicken stock and 1 litre of water.
Cook on high pressure for 60-70 minutes using the Instant Pot
Simmer gently for 2-3 hours over a low heat for traditional pan.
Continue until the beans are soft and creamy - this time can vary.
Once done, remove half the beans and using a stick blender or food processor blend them into a thick puree. Return this to the pan and stir through to create a creamier texture to the soup.
Serve with lots of crusty bread.