Lamb White Bean and Lentil Soup

I use leftover leg of lamb, which I keep frozen in zip lock bags ready for service.

1/2 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

2 cloves garlic, minced

1/2 Tbsp fresh oregano leaves, minced

1/2 Tbsp fresh rosemary leaves, minced

1/2 lb lamb, cubed 1/2-inch

1 can cannelloni beans, undrained

1/4 cup cooked Black Beluga lentils (I use Simply Balanced)

1/2 Israeli couscous

1 quart chicken broth

dash crushed red pepper flakes

Sauté the mirepoix (onion, carrot and celery) in a dash of olive oil in a soup pot. Cook for about 5 minutes, until the veggies soften and become aromatic. Add the garlic, oregano and rosemary and cook another 2-3 minutes.

Add the lamb and cook through. Add the remaining ingredients and bring to a gentle boil. Reduce to a simmer and stir. Cook for about 20 minutes, stirring from time to time. Adjust thickness with a bit of additional water if necessary.

Serves 4.

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