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

Method:

2. 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.
4. Reduce heat, cover, and simmer until beans are mostly soft (about 30 minutes). Add more water if the the level dips below the beans.
6. 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.
8. Sweat vegetables until the onions are transparent. Add goat meat and cook until browned.
10. Add beans and enough water or chicken stock to cover ingredients. Simmer until vegetables and beans are soft.
12. 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.