Sweetcorn, ham and runner bean soup recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 161 calories / serving
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Heat the butter in a pan and sweat the onion without colouring for about 5 minutes. Add 3/4 of the ham and all the celery and cook until the ham is lightly gold and the celery softened.

Add the potatoes and cook for 2-3 minutes. Add the herbs and stock and simmer for 10 minutes until the potatoes are tender. Meanwhile blanch the beans for 3 minutes in boiling salted water then drain and refresh in cold water. Set aside.

Liquidise the soup in a blender and return to the heat. Stir in the beans, sweetcorn and reserved ham and season, being mindful the ham is quite salty. 

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

  • Ingredients

  • 25g butter
  • 1 onion, peeled and finely sliced
  • 100g cooked ham, diced
  • 1 celery stalk, finely chopped
  • 2 floury potatoes, peeled and chopped
  • 2tbsp parsley, finely chopped
  • 1 litre chicken or vegetable stock
  • 200g runner beans, cut into 1cm slices
  • 50g sweetcorn kernels
  • salt
  • pepper
  • Energy 670kj 161kcal 8%
  • Fat 8g 11%
  • Saturates 4g 20%
  • Sugars 6g 6%
  • Salt 3.4g 56%

of the reference intake
Carbohydrate 16.5g Protein 7.5g Fibre 3.5g


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