Yield
Makes 8 servings

Notes: You can make soup up to 2 days ahead. Offer toasted coarse bread crumbs or coarsely crushed croutons to sprinkle onto each serving.

How to Make It

Step 1

Cut lamb into 1-inch chunks.

Step 2

In a 5- to 6-quart pan, combine lamb, thyme, and 1 cup water. Cover and bring to a boil over high heat. Reduce heat and simmer for 20 minutes.

Step 3

Uncover and boil over high heat, stirring often, until a brown film forms on pan bottom, about 15 minutes. Add 1/3 cup broth and stir to loosen browned bits, then stir often until lamb is lightly browned, about 4 minutes.

Step 4

Add remaining broth and bay leaves; bring to a boil.

Step 5

Cut 1/4 of the top off the garlic head. Add garlic head to broth. Cover, reduce heat, and simmer until lamb is tender when pierced, about 1 hour.

Step 6

With a slotted spoon, lift out garlic and set aside. To pan, add tomatoes (including juice), sausages, and beans.

Step 7

Squeeze garlic cloves from the head and add cloves to soup. Reduce heat, cover, and simmer to blend flavors, about 5 minutes, stirring occasionally.

Step 8

If soup is thicker than you like, thin with a little water and simmer 2 to 3 more minutes to blend flavors. Ladle into bowls or mugs and add salt and pepper to taste.

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