- In a large stock pot, heat olive oil. Cook onions and ground lamb over medium heat. When onions are soft and starting to turn brown and the meat is browned, drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes. Add tomatoes and beans; bring soup to a boil. Reduce heat, simmer for 15 minutes. Garnish bowls with cheese and onion toppings.
Serving Suggestion: Add Oyster crackers or pita crisps for a nice crunch.
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