Recipes – № 82

Lamb, Green Beans and Potatoes in Broth

A soup-for-summer dinner

Warm soup might be a surprising choice for summer and early fall when green beans are in season, but actually soup is a great way to hydrate and a staple for people who live in hot weather the world over. With the meat and potatoes, this dish is substantial enough to be a one pot dinner, especially served with some crusty bread to dip into the delicious broth.

Serves 6-8 as a main course

1 large or 1 ½ medium onions

1 ½ lbs boneless stew lamb

6 twigs thyme

2 ½ lbs reasonably waxy potatoes

¼ lbs green beans or romano beans

6 cups chicken broth or lamb broth, preferably homemade

2 tsp lemon juice (only if using lamb broth)

¼ cup olive oil

Fine sea salt

Crusty bread for serving


Peel the onion(s), cut in half lengthwise and slice thinly (but not paper thin). Trim the green beans and cut diagonally into 2-inch pieces. If the potatoes are new, wash them, if not, peel them. Cut any large potatoes in half lengthwise and slice all the potatoes ⅓-inch thick. Cut the lamb into bite-sized, ¾-inch chunks. Tie up the thyme twigs with some cooking twine.

Heat a large pot over medium heat, add the olive oil and sauté the onions for about 7 minutes until soft and translucent but not browned. Add the thyme, some salt and the meat and sauté for another minute, stirring a once or twice, until the surface of the meat is cooked. Add the broth (and lemon juice if using lamb broth), bring to a boil and simmer for 10 minutes. Add the potatoes and green beans, return to a boil and simmer until both are soft, 15 to 18 minutes. Remove the thyme twigs from the pot, add more salt as needed and serve with some crusty bread. 

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