I think it was Rachel Ray who coined the phrase “Stoup” because sometimes there are brothy stews that are also like soup, and this recipe is one of those. It’s a thick soup or a brothy stew; hence, it’s a stoup! This is a very adjustable recipe, so if you have more or less pumpkin or black beans, or prefer pintos instead of black beans, or half and half, etc., you just use what you have or prefer. Don’t skip or sub the tomatoes with chilis, though, because they are integral to the wonderful flavor. If you like your soup spicy, then sauté some cayenne pepper flakes with the ground lamb. I can’t wait for you to try this!
Call or text me at 803-804-3541 to place your order for our lean and tender pasture raised ground lamb. You can pick it up here at the farm or at the Matthews Community Farmers Market on Saturday mornings from 8-Noon. EIEIO!
Here’s the recipe:
Fox Trot Farm Savory Lamb, Pumpkin, & Black Bean Stoup
- Dutch Oven or 5 quart sauce pan
- 1 tablespoon olive oil
- 1 pound Fox Trot Farm ground lamb
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 8 grinds black pepper
- 1 ½ pounds fresh roasted pumpkin cubed
- 4 cups black beans cooked, drained, rinsed
- 1 can tomatoes with green chilis undrained
- 1 quart low sodium chicken broth
- 1/4 cup chopped parsley or cilantro or more as desired
- Brown ground lamb in the olive oil over medium heat, breaking it up as it browns.
- Add onion, garlic, oregano, cumin, salt, and black pepper, and sauté, stirring frequently, till the onions soften.
- Stir in the pumpkin, black beans, and the tomatoes and chilis.
- Pour in the chicken broth and bring back to a simmer.
- Stir in chopped parsley or cilantro.
- Simmer, uncovered, for 10-15 minutes.
- Taste and adjust seasoning (salt & pepper) if needed.
- Serve and enjoy!