Soup Heaven


Ham and Chorizo

 Prep.Time: 10 mins
 Cook.Time: 45-60 min
 Difficulty: Easy
 Serves: 4-6


 Large Saucepan with lid
 Garlic crusher
 Sharp Knife
 Chopping Board
 Wooden Spoon


 225g/8oz Unsmoked Ham or
 1 Unsmoked Gammon Steak
 10cm/4" Sausage Chorizo
 2 Red Onions
 2 Large Carrots
 1 Parsnip
 1 Large Potato
 1 Tin Chopped Tomatoes
 2-3 Cloves Garlic
 2 Tbsp Olive Oil
 2 Pork Stock Cubes
 3 Tbsp Pearl Barley
 1.1 ltr/2 pts Hot Water
 1 Bay Leaf
 1 tsp Mixed Herbs
 ½ tsp Basil
 ½ tsp Oregano
 1 tsp Paprika
 Black Pepper


Peel and finely chop the onions.
Fry the onions gently over a low heat with a lid on.
Put the pearl barley in a cup and fill with boling water to soften them.
Peel and crush the garlic.
Add the garlic to the onions and sauté for a few minutes.
Cut ham into 1cm / ½" pieces then add to the pan or if using gammon remove any rinds and fat fron the gammon steak and cut into 1cm / ½" pieces then add to the pan.
Cut the length of sausage chorizo into ½cm / ¼" pieces then add to the pan.
Turn heat up slightly and cook for 5 minutes, stirring occassionally.
Crumble stock cubes into hot water and stir to dissolve.
Pour over ham/gammon and chorizo, add the cup of softened pearl barley, the tinned tomatoes and stir well.
Dice root vegetables into 1cm / ½" cubes and add to saucepan.
Add bay leaf, basil, oregano, mixed herbs, paprika, black pepper and stir well.
Simmer gently for 30-45 minutes with a lid on until the vegetables are soft.
Serve in warmed bowls with crusty bread.

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