This recipe is your classic whip-together-winter-fare. It is super easy to prepare and you can easily substitute the ham for lamb or pork or chicken or fish or beef (the options are virtually endless). To cook you just put all the ingredients in a pot and simmer for 2 hours, and there you go! Happy belly soup.
I have adapted this recipe from Destitute Gourmet's 'Stunning Food from Small Change'
One word of warning: although this soup is low FODMAP, the amount of vegetables mean quite a bit of fructose, so if you are a fructose malabsorber (as I am) then it is best to limit your consumption of other fruits and vegetables for the rest of the day. You have been warned.
Ham & Vegetable Soup
1 ham bone (or lamb bone)
2 potatoes, diced
300g kumara or pumpkin (not butternut), diced
1/2 cup pre-rinsed quinoa
3 tbsp tomato paste
3 Maggi Beef Stock Melts (or any other garlic and onion-free beef stock)
10 cups water
Salt and pepper to taste
- Place all ingredients in a large saucepan. Cover with the water and simmer for 1 1/2 - 2 hours.
- Remove the ham (or lamb) bone from the soup and strip the meat from the bones with two forks.
- Return the meat to the soup and adjust seasonings to taste. Enjoy!