Curried Lamb and Swiss Chard Soup


From Crock Pot


  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 2 cups Swiss chard, trimmed, cleaned and chopped
  • 2 cups green cabbage, cored, cleaned and chopped
  • 2 cups cannellini beans, sorted and rinsed
  • 2 lamb shanks
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • fresh parsley, for garnish


In a medium skillet placed on stovetop set to medium heat, add oil. When heated, add onion and garlic. Cook the onions and garlic about 3-4 minutes or until tender. Transfer onions and garlic to slow cooker. Add the Swiss chard, green cabbage, beans, lamb shanks, salt, curry powder and pepper. Stir well to combine ingredients. Add 2 quarts of water. Cover and cook on Low for 8 to 10 hours. Add the lemon juice. Transfer the lamb shanks to a cutting board and remove the meat from the bones. Dice the meat and return the lamb to the stoneware and mix again. Garnish the soup with the lemon zest and parsley to serve. Enjoy!

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