Spring Greens & Gammon Soup

Serving 4 people

130 min


  • bay leaves 2 bay leaves
  • canned cannellini beans 450g can cannellini beans, drained and washed
  • gammon steak 450g piece gammon, soaked overnight
  • greens 225g spring greens, roughly chopped
  • onions 2 medium onions, sliced
  • paprika 2 tsp paprika
  • potatoes 2 large potatoes, peeled and chopped into small chunks
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How to make it

  1. Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold wateror enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
  2. Drain the gammon, reserving the cookingliquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.While the potatoes are cooking, trim away the stalky bit from the greens and finelyshred the leaf. Stir the greens and beans intothe stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.