1. 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.
2. Add garlic and season with red pepper flakes, oregano, cumin, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
3. 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. 

Learn more about Tavalin Tails products at tavalintails.com.