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.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.