African Lamb and Peanut Shorba

This comforting soup combines nutrient-rich vegetables with healthy fats from peanut butter and protein from lamb broth for a deeply satisfying, balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 3 pounds lamb bones (or lean beef ribs) · 1127 kcal in the whole recipe
• 8 cups water
• 2 teaspoons salt (optional)
• 1 1/2 cups chopped onions · 75 kcal in the whole recipe
• 1/2 pound carrots, peeled and cut into chunks · 73 kcal in the whole recipe
• 1 medium cabbage, cut into small wedges · 238 kcal in the whole recipe
• 3 cups green beans, trimmed · 104 kcal in the whole recipe
• 3 cloves garlic, finely chopped · 13 kcal in the whole recipe
• 4 tablespoons peanut butter · 388 kcal in the whole recipe
• Juice of 1 lemon · 10 kcal in the whole recipe
• 1/2 cup cooked rice · 132 kcal in the whole recipe

Method

1. In a large pot, combine the lamb bones, water, and salt. Bring to a boil, then reduce heat and simmer covered for 1 hour to create a rich, flavorful broth.

   

2. Add the chopped onions, carrots, cabbage wedges, green beans, and garlic to the pot. Simmer for another hour until all the vegetables are completely tender.

   

3. Carefully remove the lamb bones from the soup. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky if preferred.

   

4. In a small bowl, whisk the peanut butter with the lemon juice until smooth, then stir this mixture into the soup along with the cooked rice. Season with additional salt and pepper to taste, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.