Smoked gammon, pepper and bean soup

Smoked gammon, pepper and bean soup


1 person made this

About this recipe: 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

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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