Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.