Google+ HAM HOCK SOUP |Forget dieting forever

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Tuesday, 12 June 2012


400g tin haricot beans (all I had in the cupboard)
200g chopped tomatoes
200g new potatoes
200g cooked ham (TIP: try one of the ready cooked hot ham hock's from the deli counter)
Large spoonful of tomato paste
2 onions
2 sticks celery
A leek if you have one
A little 'new season' shredded Savoy cabbage (or any green cabbage)
garlic to taste
herbs - thyme, rosemary and bayleaf (I used about tablespoon of these mixed chopped FRESH herbs)
handful of carrots
1 litre of water mixed with chicken stock cubes to taste
60g frozen peas
60g pasta (I used Spatzle)
Fry the onions, celery and leek for 10 minutes then add garlic and herbs if you like. Add all the other ingredients except the PEAS, HAM and PASTA.  Cook until vegetables are tender (about 40 minutes). I like to blend about 1/4 of the soup, to make it less runny, and then I add the ham and cook until it's heated through. Finally the peas and the pre-cooked Spatzle* go in. One last sprinkle with some strong grated cheese like cheddar or parmesan... and enjoy.
*NOTE: If you only have dried spaghetti, break this into 2cm pieces and throw it in (uncooked) for the last 5 minutes of cooking. You could use your favourite tinned beans if you don't have haricot.
I decided to make this great soup, adapting a few recipes to suit the ingredients I had to hand. I added some leftover cubed ham too.  It was quite easy to put together too.
This makes 4 huge portions - at around 200 calories per portion. A nice chunk of fresh bread and some grated cheese ...was all that was required (don't forget to add on these as extra calories).
The planned salad will have to wait until tonight.
Here's the QR code for the ingredients (text format).
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