Soak the soup mix overnight in plenty of cold water. Drain and rinse well, place in a large pan with 1.5 litres (2½ pints) of cold water. Bring to the boil then skim off any scum.
Cut gammon into chunks and discard fat. Add to soup mix with carrot, onion and parsley. Bring to the boil then simmer for 30 minutes. Add kale and cook for 5 minutes more. Season if necessary and serve with crusty bread.
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