Leftover ham is the basis for this simple, hearty winter soup. If you've cooked a ham or turkey from scratch, you can use the bones and any cooking liquor to make a rich batch of stock.
Ham, Mint and Bean Soup
- 1 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 2 celery sticks, peeled and thinly sliced
- 2 carrots, peeled and finely chopped
- 2 tbsp dry sherry
- 2 x 400g white haricot beans, tins drained
- 1.5 litres ham or turkey stock
- 100g frozen peas
- 250g baked ham, shredded
- 4 sprigs mint, leaves shredded
- Heat the oil in a large, heavy-bottomed pan over a medium heat. When hot, add the chopped onion, celery and carrot. Reduce the heat and cook slowly for about 15 minutes, or until the vegetables are soft.
- Add the sherry to the pan to deglaze. Stir once or twice and allow to evaporate completely. Add half the haricot beans to the pan, stir once or twice, then leave to cook for a few minutes so they start to soften and mush a little.
- Pour the stock into the pan, along with the remaining drained beans (for a slightly thicker consistency, mash some of them first). Bring to the simmering point and cook for 10 minutes. Add the frozen peas and cook until the soup returns to a simmer, then add the shredded ham and mint. Stir well, allow to warm through and season generously, to taste. Serve with a little olive oil poured over.
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 55 minutes
Typical values per serving:
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This recipe was first published in Mon Dec 01 00:00:00 GMT 2008.