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Broad bean, ham & mint soup
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Delicious broad bean and gammon soup with a fresh mint twist, perfect for summer. Optional to use smoked gammon for extra flavor. Chunky texture for a hearty meal without the blender.
Ingredients:
  • 500 g unpodded broad beans
  • 1 onion
  • 1 carrot
  • 1 leek
  • olive oil
  • 2 cloves of garlic
  • 2 fresh bay leaves
  • 300 g higher-welfare unsmoked gammon
  • 1 litre organic chicken or vegetable stock
  • ½ a bunch of fresh mint
  • crusty bread
Instructions:
  • Remove beans from the split bean pods and place in a bowl. Set aside. Peel the carrot and onion, trim and rinse the leek, then slice and dice the vegetables. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the chopped vegetables and cook for 5 to 8 minutes until softened. Crush unpeeled garlic cloves using a press and add to the pan with bay leaves. Cook for a couple of minutes. Chop the gammon into 1cm cubes, add to the pan, and cook for 10 minutes, stirring occasionally. Pour in the stock, bring to a boil, then simmer for about 15 minutes until gammon is tender. Tear mint leaves, stir into the soup with the beans, and cook until beans are tender. Serve with black pepper and crusty bread.

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