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White Bean Soup With Ground Goat

Another recipe using goat meat! This time, I am adding some dry white beans and making a fantastic soup.

White Bean Soup With Goat Meat

Photo: Clara Moore

If this meat doesn't get your goat, you could replace it with ground lamb, beef, or pork.

This soup is certain to be a crowd pleaser, especially for the adventurous types. It sells out at the restaurant and my friends smile when I make it at home.

Using dry beans in the recipe is easy, as they require no soaking. I use this same technique for dry beans in many other recipes.

The goat meat is a bit gamey but definitely not overwhelming. The rosemary compliments that earthy taste.

If this meat doesn’t get your goat (sorry – I had to), you could replace it with ground lamb, beef, or pork.

Ground Goat And White Bean Soup

Serves 8 – 10

Ingredients:

  • 2 cups (3/4 pound) dry white beans
  • 1 yellow onion (rough chop)
  • 4 cloves garlic (smashed)
  • 1 teaspoon fresh rosemary (chopped)
  • 1/2 pound ground goat meat
  • 2 tablespoons olive oil
  • 3 carrots (peeled and chopped)
  • 4 stalks of celery (chopped)
  • water or chicken stock to cover
  • salt and pepper to taste

  • White Bean Soup With Goat Meat

    Image 1 of 6

    Photo: Clara Moore

    If this meat doesn't get your goat, you could replace it with ground lamb, beef, or pork.

  • Softening The Beans And Veggies

    Image 2 of 6

    Photo: Clara Moore

    Combine the beans and vegetables with enough water or chicken stock to cover the ingredients. Cook until everything is soft.

  • Cooking The Veggies And Goat Meat

    Image 3 of 6

    Photo: Clara Moore

    Through the steam, notice that we added the goat meat and are cooking it until it browns.

  • Diced Celery, Carrots, And Onions

    Image 4 of 6

    Photo: Clara Moore

    In another pan, sweat carrots, celery, and the rest of the onion until the onions are transparent.

  • Softening The Beans With Onions

    Image 5 of 6

    Photo: Clara Moore

    The beans will cook for 30 minutes or until they are soft.

  • Soaking The White Beans

    Image 6 of 6

    Photo: Clara Moore

    Place beans, 1/2 the onion, garlic, and rosemary into a soup pot with enough water to cover one inch above the ingredients. Bring to a boil.

Method:

  1. Place beans, 1/2 the onion, garlic, and rosemary into a soup pot with enough water to cover one inch above the ingredients. Bring to a boil.
  2. Reduce heat, cover, and simmer until beans are mostly soft (about 30 minutes). Add more water if the the level dips below the beans.
  3. In another soup pot (or remove the beans from the first pot and use that one), add the rest of the onion, carrots, and celery on a medium heat.
  4. Sweat vegetables until the onions are transparent. Add goat meat and cook until browned.
  5. Add beans and enough water or chicken stock to cover ingredients. Simmer until vegetables and beans are soft.
  6. Add a bit of water if needed. Add salt and pepper to taste.

Note: Sometimes I like to add some canned tomatoes for an extra layer of flavor and some acid.

More: Read my other recipe using goat meat: Ground Goat Stuffed Cabbage Leaves.

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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