Ham, Macaroni & Silverbeet Soup

6
Servings
30m
Prep Time
125m
Cook Time
2h 35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (831.5 g)
  • Calories 765.7
  • Total Fat - 18.5 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 66.3 mg
  • Sodium - 3154 mg
  • Total Carbohydrate - 96.3 g
  • Dietary Fiber - 25.4 g
  • Sugars - 7.4 g
  • Protein - 52.8 g
  • Calcium - 293.5 mg
  • Iron - 10.1 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 2.2 mg

Step 1

Heat oil in a stockpot over a medium heat and add onion, fennel, carrot, garlic and seeds and cook, stirring occasionally, for 10 minutes or until browned and then add paste and cook, stirring, for 2 minutes before adding ham, stock and water and bring to the boil and then simmer, covered, over a low heat for about 1 hour and 45 minutes, skimming as necessary, until ham is faling away from the bone and using a slotted spoon remove the hock from the soup and cool.

Step 2

Thickly shred meat and discard bone, and add lentil and pasta to pot and simmer, uncovered for a further 5 minutes, or until pasta is tender and then return ham to the pot with silverbeet and cook, stirring for about 3 minutes or until wilted.

Step 3

Season with salt and pepper and serve soup with slices for crusty bread.

Tips & Variations


No special items needed.

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