Antony Worrall Thompson's health in a bowl recipe

Want an instant injection of vitamins and goodness? Try this hearty ham stew made with veggies, lentils and beans

Ingredients

• 450g (1lb) thick-cut ham on the bone, chopped
• 2.4 litres (4 pints) chicken stock
• 4 tbsp pearl barley
• 2 tbsp puy lentils
• 2 medium onions, sliced
• 4 - 6 medium carrots, diced
• 2 medium parsnips, diced
• 1/2 medium swede, diced
• Ground black pepper
• 2 sprigs of thyme
• 2 bay leaves
• Sprig of parsley
• 450g (1lb) potatoes in their skins, diced
• 1 small cabbage, chopped 1 leek, chopped
• 4 tbsp chopped parsley
• 400g (14oz) tin of red kidney beans, drained and rinsed
• 4 tbsp snipped chives

Method

1. Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.
2. Bring to the boil, reduce the heat and simmer for 15 mins. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 mins.
3. Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 mins).
4. Add the chopped leek and parsley and cook for a further 5 mins or until the leek is just tender.
5. Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.