Ham and bean soup recipe

  • Serves 6
  • 20 mins to prepare and 1 hr to cook
  • 355 calories / serving
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Heat the olive oil in a large casserole dish set over a medium heat. Sweat the onion, celery and carrot for 7-8 minutes, stirring occasionally, until softened. Add the potatoes and continue to cook for a further 4-5 minutes, stirring from time to time.

Add the gammon steak, canned beans and bay leaf, then cover with the stock. Bring to the boil, then reduce to a simmer. Add the bay leaf and cook for 15-20 minutes until the beans and vegetables are soft.

Add the macaroni and simmer for 10-12 minutes until al dente. Discard the bay leaf and adjust the seasoning to taste. Ladle into serving bowl and sprinkle some sliced basil on top before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml olive oil
  • 1 stick of celery, finely sliced
  • 250g unsmoked gammon steak, diced
  • 2 large white potatoes, peeled and diced evenly
  • 3 carrots, peeled and sliced
  • 400g canned cannellini beans, drained
  • 1.6l ham stock
  • 100g long macaroni
  • 1 bay leaf
  • a few basil leaves, finely sliced
  • salt
  • pepper
  • Energy 1490kj 355kcal 18%
  • Fat 12g 18%
  • Saturates 2g 11%
  • Sugars 6g 6%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 40.2g Protein 16.6g Fibre 8.8g


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