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
- 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
- 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.
- Reduce heat, cover, and simmer until beans are mostly soft (about 30 minutes). Add more water if the the level dips below the beans.
- 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.
- Sweat vegetables until the onions are transparent. Add goat meat and cook until browned.
- Add beans and enough water or chicken stock to cover ingredients. Simmer until vegetables and beans are soft.
- 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.