That’s right people, lamb and butter bean soup.
It is the BOMB DIGGIDY too, just sayin’. It has loads of flavor and it is super easy to make, I serve this with some warmed up sour dough and lashings of Lurpack butter, because… butter.
1 can of butter beans (drained)
4-6 lamb sausages
2 beef stock cubes
1 brown onion (finely diced)
1 teaspoon of garlic
2 teaspoons of curry powder
1 can of tinned tomatoes
4 cups of water
1 tablespoon of tomato paste
3-4 tablespoons of Worcestershire sauce
Remove the skin from the sausages and roll into small bite sized balls and brown in the pan with the onions. Once the onion and lamb sausage is brown transfer to the slow cooker. Add the rest of the ingredients and cook on low for 5-6 hours.