Turkey, Ham and Spinach Broth

Turkey, Ham and Spinach Broth

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Servings: 6
Calories: 277
Prep Time 20 minutes
Cook Time 1 hour 15 minutes

Ingredients
 

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

Instructions

  • 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.
  • 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.
  • 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.
Calories: 277 kcal
Carbohydrates: 39 g
Protein: 15 g
Fat: 8g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 1380 mg
Potassium: 824 mg
Fiber: 10 g
Sugar: 9 g
Vitamin A: 14098 IU
Vitamin C: 22 mg
Calcium: 193 mg
Iron: 3 mg
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