Smoked gammon, pepper and bean soup

    1 hour 40 min

    Delicious, hearty and warming soup. Serve with a nice crusty roll. Easy to make ahead and re-heat if required.

    Samantha's Supper

    Kent, England, UK
    4 people made this

    Serves: 4 

    • good glug olive oil
    • 1 onion, chopped
    • 2 stalks celery, sliced
    • 1 yellow pepper, chopped
    • 1 red pepper, chopped
    • 500g smoked gammon
    • 2 garlic cloves, crushed
    • 1/2 vegetable stock cube, dissolved in 240ml hot water
    • 1 tin butter beans, drained
    • 1 tin flageolet beans, drained
    • 1 heaped teaspoon paprika
    • ground black pepper

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Heat the oil in a large casserole dish. Fry the onion, celery and peppers until softened. Add the gammon (kept whole) and brown on all sides.
    2. Add the garlic and fry for a few minutes. Add the stock and enough hot water to cover the gammon. Bring to the boil and then reduce to a simmer. Simmer gently for about 1 hour.
    3. Carefully lift out the gammon and place onto a chopping board. Chop into small pieces and return to the pan along with the beans, paprika and black pepper. Simmer for another 30 minutes.
    4. Pour half the mixture into a blender or food processor and blitz well. Pour this back into the remaining half. Mix well and serve.

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