I can appreciate that this soup is about as unattractive as it comes, but don’t hold that against it. This soup is really delicious, bursting with flavour, really meaty and filling while still being pretty healthy. I’ve been sick with a pretty bad sore throat and head cold and so today decided to make a pot of soup with some of the leftover Christmas ham, in the hopes that it would make me feel better in time for New Year’s Eve.
This is actually really delicious, and really hit the spot. The ham and butter beans make it a really filling meal. I definitely plan on making another pot tomorrow. If you have any leftover Christmas ham, try this recipe to use it up.
200g chopped or shredded ham
1 can butter beans
2 leeks finely chopped
2 carrots finely chopped
2 garlic cloves finely chopped
2 sprigs of thyme (remove the leaves from the stalks)
750ml cold water
1 tsp cracked black pepper
1 pinch salt
1 splash rapeseed oil
- Pop the garlic, thyme leaves, leeks and carrots in a large heavy bottomed pot with the splash of oil and stir on a medium low heat until soft.
- Add the water and after a few minutes blitz with a hand blender to liquidize the vegetables.
- Add the drained can of butter beans, the ham, salt and pepper.
- Let the pot simmer away on a medium low heat for about 15 minutes until hot and then serve.