Ham and broad bean soup

9 September 2010

Ham and broad bean soupBroad 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.

1 tbsp olive oil

1 onion, finely chopped

A 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

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.

Calories: 319 Fat: 1.23g Saturates: 0.61g Total Sugar: 1.23g Salt: 0.16g