• 8servings
  • 264calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, H, C
MineralsCopper, Chromium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g (1lb) thick-cut ham on the bone, chopped

  2. 2.4 litres (4 pints) chicken stock

  3. 4 tbsp pearl barley

  4. 2 tbsp puy lentils

  5. 2 medium onions, sliced

  6. 4 - 6 medium carrots, diced

  7. 2 medium parsnips, diced

  8. 1/2 medium swede, diced

  9. Ground black pepper

  10. 2 sprigs of thyme

  11. 2 bay leaves

  12. Sprig of parsley

  13. 450g (1lb) potatoes in their skins, diced

  14. 1 small cabbage, chopped

  15. 1 leek, chopped

  16. 4 tbsp chopped parsley

  17. 400g (14oz) tin of red kidney beans, drained and rinsed

  18. 4 tbsp snipped chives

Instructions Jump to Ingredients ↑

  1. Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.

  2. Bring to the boil, reduce the heat and simmer for 15 mins. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 mins.

  3. Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 mins).

  4. Add the chopped leek and parsley and cook for a further 5 mins or until the leek is just tender.

  5. Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.


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