Minced Lamb and Chilli Soup

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  Minced Lamb and Chilli Soup

  A lovely warming soup that is ready to eat in 30 minutes 

Minced Lamb and Chilli Soup

Serves 4 

Cooking time:


  • 250g minced lamb
  • 1 tablesp. rapeseed or olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, peeled and crushed
  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  • 1 teasp. mild chilli powder
  • ½ teasp. cayenne pepper or piri-piri
  • 400g tin chopped tomatoes
  • 1 ltr. hot chicken or vegetable stock
  • 4 tablesp. tomato purée
  • 400g tin kidney beans, rinsed and drained
  • Salt and freshly ground black pepper
  • Fresh coriander, to garnish
  • Grated Cheddar

To Serve:

  • Crusty bread


Heat the oil in large saucepan.  Add the mince and onion and allow to cook for a couple of minutes. Stir frequently to break up any lumps.

When the minced has browned, add the garlic and spices and cook for a minute or two. Stir in the tomatoes, stock and purée. Bring to the boil, cover and leave to simmer for 15 minutes.

Add the kidney beans and continue cooking for a further 2 minutes. Season to taste.

Sprinkle with freshly chopped coriander and top with some grated cheddar cheese. Serve with crusty bread.

To Cook

Nutritional Analysis per Serving

Protein: 32g 

Carbohydrates: 66g 

Fat: 19g 

Iron: 4.6mg 

Energy: 562kcal