Spring greens & gammon soup

Spring greens & gammon soup

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(7 ratings)

Prep: 10 mins Cook: 2 hrs


Serves 4
This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal350
  • fat12g
  • saturates4g
  • carbs32g
  • sugars4g
  • fibre7g
  • protein30g
  • salt3.33g
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  • 450g piece gammon, soaked overnight
  • 2 bay leaves
  • 2 medium onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 large potatoes, peeled and chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 225g spring greens, roughly chopped
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 450g can cannellini bean, drained and washed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…


  1. Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.

  2. Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.

  3. Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.

  4. While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.

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Comments (8)

carlisc's picture

Absolutely lovely, my other half absolutely loved it!

simongarner's picture


Put your Gammon in a large saucepan or pot, gently wash it under cold water and then fill the pot with cold water making sure that the Gammon is covered, leave overnight in the fridge, then change the water again in the morning using the same method.

I soak Gammon like this for 24 hours to take the salt out of it, so I did my Gammon late Friday night, changed the water in the morning and again left it in the fridge until Saturday night then made the recipe and cooked it in a slow cooker on high until Sunday morning, it was beautifully cooked, then I followed the above recipe but added a few carrots and celery, I took out most of the meat and reserved it as we like big chunks of meat ! I cooked some new potatoes separately and added them 10 mins before the end.

Hope this helps ?


proteaodorata's picture

can you please tell me why and how i need to soak the gammon?

blogizzle's picture

Like Sandy I used Sweet Potatoes instead and it still works. Be very generous with the Paprika. I was a little worried as I've never cooked a Gammon this way and was alarmed when it reminded me of dog food but was pleasantly surprised when it turned out great.

A very good recipe.

sande2's picture

I used sweet potatoes instead very tasty and very filling will definately make this again

foodie is me's picture

Love this soup; went down very well with the family.Certainly one to make again.

liezeldutoit's picture

What a great soup! The smoky flavour of the paprika perfectly complemented the pork. It was filling, delicious and perfect for winter. It takes a bit long, so I recomend making it on the weekend. I started making it on a Monday evening and just finised it off on the Tuesday. Wasn't sure what winter greens were, so just used baby spinach which was great.

snowdrop2101's picture

I didn't expect much from this soup but it was filling and tasty. A quick and easy favourite.

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