Spring greens & gammon soup

Contains pork – recipe is for non-Muslims only
This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham

  • Prep:10 mins
    Cook:2 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 350
  • fat 12g
  • saturates 4g
  • carbs 32g
  • sugars 4g
  • fibre 7g
  • protein 30g
  • salt 3.33g


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


  1. Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.

  2. Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.

  3. 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.

  4. While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.

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