400g/14ozsmoked gammon steaks or cooked ham if gammon not availablefat trimmed
1.5 litres/6 cupschicken or vegetable stock
200g/1 cupsoup mix (lentils, split peas, barley, navy beans, etc)
3 cubes/2/3 cupfrozen spinach
salt to taste
In a large soup pot saute onions, carrots and celery in 1 tbsp of olive oil over low heat for 7- 10 minutes. Add the gammon steaks cut in bite-sized chunks and cook for a couple of minutes while stirring.
Then add the stock, the soup mix ( a combination of lentils, split peas, barley, navy beans, etc) and 1 bay leaf, bring to a boil, then lower the heat and simmer for 1 hour covered. After an hour taste the beans to make sure they are soft enough. If not, add 10 more minutes of simmering. Then add the frozen spinach and let the soup come to a boil one more time. Taste and season with salt if necessary.
If gammon steaks are not available in your country, you can substitute with cooked ham. In that case, add the stock, soup mix and cut up ham at the same time.