Turkey, Ham and Spinach Broth

Preparation time: 20 min, plus overnight soaking, Cooking time: 1 hr 15 min Cals per serving: 300


serves: 6
125 g (4 oz) green or yellow split peas, soaked overnight in double their volume of cold water
25 g (1 oz) butter
225 g (8 oz) onion, chopped
1 tbsp ground coriander
40 g (1 1/2 oz) pearl barley
2 litre (3 1/2 pt) ham or turkey stock
1 bay leaf
1 celery stick
1 fresh thyme sprig
225 g (8 oz) potatoes, peeled and cut into chunks
400 g (14 oz) carrots, peeled and cut into chunks
150 g (5 oz) cooked turkey and ham each, cut into chunks
150 g (5 oz) baby spinach leaves, washed and dried
fresh coriander sprigs and black pepper to garnish
50 g (2 oz) finely grated parmesan, optional


1. Drain the split peas and place in a pan with enough cold water to cover. Bring to the boil and simmer for 10 minutes. Drain the peas and discard the liquid. Meanwhile, melt the butter in a separate pan, add the onion and cook for 5 minutes or until soft, but not coloured. Add the ground coriander and cook for 30 seconds.

2. Add the split peas, pearl barley and stock. Tie the bay leaf, celery and thyme sprig together and add to the pan. Bring to the boil and simmer for 40 minutes or until the peas and barley are tender. Add the potatoes and cook for 5 minutes; add the carrots and cook for 5 to 10 minutes more. Season well.

3. Add the turkey, ham and spinach and bring back to the boil. Simmer for 2 to 3 minutes. Ladle into individual bowls and garnish with fresh coriander and pepper and serve with parmesan, if using.

Freezing: Complete the recipe, but omitting the spinach, then cool, pack and freeze.

To use: Thaw overnight at cool room temperature. Reheat, then add the spinach. Simmer for 2-3 minutes. Garnish and serve.

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