Hearty Soup with Beans, Tomatoes and Lamb Ribs
An aromatic and nutritious dish. Beef ribs can be used as an alternative to lamb. Both canned and fresh tomatoes are acceptable. The quantity of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- lamb ribs 500 g
- potato 500 g
- beans 150 g
- tomatoes 300 g
- bell pepper 200 g
- onion 150 g
- carrot 150 g
- garlic clove 2-3 clove
- salt
- pepper
- vegetable oil
- leek
- sun-dried tomatoes
Instructions
Step 1 of 16
Soak the beans for the time specified on the package.
Step 2 of 16
Cut the ribs into small pieces.
Step 3 of 16
Cover the meat with water and bring to a boil.
Step 4 of 16
Add the beans. Cook for one hour.
Step 5 of 16
Finely chop the onion.
Step 6 of 16
Grate the carrot on a medium grater.
Step 7 of 16
Remove seeds from the pepper and cut it into strips.
Step 8 of 16
Sauté the onion in vegetable oil.
Step 9 of 16
Add the carrot to it and sauté.
Step 10 of 16
Add the pepper and sauté slightly.
Step 11 of 16
Add the tomatoes, stew for 2–3 minutes.
Step 12 of 16
Peel the potatoes, cut them into sticks or cubes.
Step 13 of 16
Add the potatoes to the broth and bring to a boil.
Step 14 of 16
Add the sautéed vegetables, salt and pepper. Cook until the potatoes are done (about 10 minutes).
Step 15 of 16
Add the garlic, pressed through a garlic press. Cook for 1–2 minutes.
Step 16 of 16
Pour the soup into bowls. Optionally garnish with sun-dried tomatoes and sliced leek.