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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