Black Bean & Lamb Soup

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 lb dried black beans (soaked over night, boil until soft in same liquid, drain)
• 2 cups onions, chopped
• 3 tablespoons garlic cloves, minced
• 1 cup corn (i used frozen)
• 1 cup carrot, diced
• 28 ounces diced tomatoes, with liquid
• 2 quarts chicken stock (i used base)
• 1/2 lime, quartered
• 1 1/2 lbs boneless lamb loin
• 3 tablespoons cumin (or 2 taste)
• 1 tablespoon garlic powder
• 1 teaspoon ground thyme
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (or 2 taste)
• 1/2 cup milk or 1/2 cup cream

Recipe

• 1 cut your lamb loin in thirds.
• 2 use plastic wrap and pound the lamb until 1/4-inch thick.
• 3 season with salt and pepper and cook the lamb in a little oil until done ( i use my soup kettle). cut into cubes after it rests awhile. set a side.
• 4 add the onion fresh garlic and pepper flakes & cook 5 minutes.
• 5 add carrot and corn cook 5 minutes.
• 6 add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
• 7 add liquid, dry spices, diced tomato, lime (squeeze and drop in).
• 8 portion beans into 2 parts, crush 1/2 into paste, add all to soup.
• 9 now add the cubed lamb.
• 10 cook 30 minutes and remove the lime rind.
• 11 after 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
• 12 serve with dollop of sour cream and chopped green onion.