Ham and broad bean soup
Broad beans are nutritious, filling and inexpensive, and can be a useful low-fat, high-fibre component of any healthy balanced diet. They also provide protein, vitamins A, C and E, and even some iron. The trouble with them is making them tasty – children in particular seem to turn up their noses! Try tempting the family with this soup. The beans have a wonderful vibrant green colour and the ham provides a rich meaty flavour.
Ingredients
Per portion: 319 kcal, 10g fat, 32g protein, 25g carbohydrate
1 tbsp olive oil
1 onion, finely chopped
Few sprigs of lemon thyme, leaves only
1 clove of garlic, finely sliced
1 bay leaf
600g uncooked ham, diced
1.5 litres of vegetable stock
1kg frozen baby broad beans
Lemon zest
Freshly ground pepper
Method
Heat the oil in a large pan and add the onion, thyme, garlic and bay leaf. Cook for 5 minutes until soft.
Add the stock and ham to the pan, bring to the boil, then simmer for 20 minutes. Add the beans to the pan, return to the boil and cook for 2 minutes.
Using a slotted spoon, remove the ham and a few tablespoons of the beans and set aside.
Blitz the contents of the pan with a handheld blender until smooth.
Season with the black pepper.
Remove the outer skins of the reserved broad beans and cut the ham into thin strips. Mix together with the lemon zest.
Ladle the soup into warm bowls and pile some of the ham and bean mixture into the middle of each bowl. Serve with crusty bread.
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