A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
If you cook a gammon or ham, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven’t got any reserved stock, use pork stock cubes in this recipe.