Ham, Bean and Vegetable Soup Recipe
Great at any time a soup recipe that uses ham, beans, leeks, onions, potatoes and garlic. For vegans and vegetarians this soup could be made without the ham and be just as good. I was vegetarian at one point in my life for about 8 years so I know all about the protein, vitamins and minerals that are necessary for that type of diet. Without the ham it would still have good protein for body building.
1 cup–4 oz gammon ham cut into cubes
2 bay leaves
2 onions sliced
2 tablespoons of butter or olive oil
1.5 litres –2 1/2 pints–7 cups of stock either homemade or use 2 stock cubes or Swiss bouillon, I get the organic and vegan variety. Follow their instructions to go with this water quantity
2 tablespoons of paprika
3 garlic cloves chopped fine
675 gm–1 1/2 lbs–5 cups of finely diced potatoes, I used new Charlotte potatoes that keep their shape
2 leeks sliced
400gm–14 oz can of haricot beans( you can soak and boil your own if you wish)
salt and pepper
5 tablespoons of tomato puree
Put the onions, garlic, leeks and olive oil or butter in a pan and cook gently for 5 minutes add the ham and cook for 5 minutes.
Add all ingredients except the beans and bring to the boil and then reduce the heat and simmer for 20 minutes and all ingredients are cooked.
Add the beans and heat through for 10 minutes.
The soup should be thick and tasty. I serve it with Irish Soda Bread Cupcakes and herbs such as fresh sage as a garnish.
Leave out the ham for Haricot Bean and Vegetable Soup.