This simple soup is packed full of vitamins, nutrients and filling ingredients like broad beans, pearl barley and leeks. Give it to the children to get some extra vegetables in them and serve it with some warm crusty bread.
- 150g gammon steak
- 1 onion
- 2 leeks
- 200g podded broad beans
- 100g pearl barley
- 1.5 litres chicken or vegetable stock
- 2 bay leaves
- Handful freshly chopped parsley
- Salt and pepper
- 1 tbsp. butter
- 1 tbsp. olive oil
Chop the gammon into 1cm thick strips. Finely dice the onion and the leeks.
Heat the oil and the butter in a large saucepan and fry the gammon, onion and leeks together for ten minutes until softened and beginning to colour.
Add the bay leaves and the barley and cook for a few more minutes.
Stir in the chicken stock and bring to the boil. Simmer for 40 minutes before adding the broad beans. Cook for another five minutes and then stir in the parsley and some salt and pepper.
Remove the bay leaves before serving the soup.