By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
270 cal · 140 min
Shorba: Lamb and Peanut Soup
Recipe GLPR820108e9c5373e
A rich, hearty soup made with lamb bones simmered until tender, combined with fresh vegetables and a creamy peanut butter base. The vegetables are cooked until soft, then partially puréed to create a velvety texture. Finished with bright lemon juice and optional rice for a complete, satisfying meal.
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Ingredients
3 pounds lamb bones or lean beef ribs
8 cups water
2 teaspoons Salt to taste (approximately 2 teaspoons)
1 1/2 cups onions, coarsely chopped
1/2 pound carrots, peeled and cut into chunks (3-4 medium or 12 baby carrots)
1 head cabbage, cut into small wedges
3 cups fresh string beans, trimmed
3 cloves garlic, minced
4 tablespoons peanut butter
1 lemon, juiced (approximately 3 tablespoons fresh lemon juice)
1/2 cup cooked rice (optional)
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water. Rinse the lamb bones under cold water and trim any excess fat if desired.
In a large 6-quart saucepan or pot, bring 8 cups of water to a boil. Add the lamb bones and 2 teaspoons of salt. Reduce heat to medium-low and simmer gently for 1 hour, skimming off any foam or impurities that rise to the surface. The meat should become tender and fall easily from the bone.
After 1 hour, add the chopped onions, carrots, cabbage wedges, string beans, and minced garlic to the pot. Stir well to combine.
Continue simmering for another 1 hour (approximately 2 hours total cooking time) until all vegetables are very tender and cooked through. The cabbage should be soft and the carrots easily pierced with a fork.
Remove the pot from heat. Using tongs or a slotted spoon, carefully remove all the lamb bones from the pot. Discard the bones and set the meat aside if you wish to add it back to the soup.
Using an immersion blender, partially purée the soup until it reaches a creamy but still slightly chunky consistency. Alternatively, carefully transfer half of the soup to a blender, purée in batches, and return to the pot.
In a small bowl, whisk together the peanut butter and fresh lemon juice until smooth and well combined. Stir this mixture into the soup, stirring constantly to ensure it is evenly incorporated throughout.
If using cooked rice, stir it into the soup now. Taste the soup and season with additional salt and black pepper as needed.
Simmer for 2-3 more minutes to heat through, then serve hot in bowls. The soup should have a rich, creamy texture with visible vegetable pieces.
Comments
This is a solid weeknight soup that leverages ingredients widely available at Charlotte's major chains—lamb bones are standard at Harris Teeter and Food Lion, and peanut butter is universal. The stated 140 minutes is honest for a proper broth-based soup; you're looking at roughly 30 minutes active prep and 90 minutes of simmering, which is genuine but manageable for a slow dinner or weekend meal. Cost per serving lands around $1.80–$2.20 when using ground peanut butter and affordable lamb bones, though sourcing quality bones may require a trip to a butcher counter. The dish reheats beautifully and rewards a North Carolina pantry—peanuts are a regional staple here, and the soup's hearty, forgiving character means it improves overnight and feeds a family of eight without fussiness or constant attention.
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