Health in a bowl

A one pot supper from Anthony Worrall Thompson that will make you feel good
By Antony Worrall Thompson
Health in a bowl
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 450 g thick-cut ham, chopped
  • 2.4 litres chicken stock
  • 4 tbsp pearl barley
  • 4 tbsp Puy lentils
  • 2 medium diced onions
  • 5 carrots
  • 2 parsnips, diced
  • 1/2 swede, diced
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 sprigs parsley
  • 450 g potatoes, in their skins, diced
  • 1 small Savoy cabbage
  • 1 chopped leek
  • 4 tbsp chopped parsley
  • 400 g tinned red kidney beans, drained
  • 4 tbsp snipped chives


1. Put the ham in a saucepan and cover with stock. Bring to the boil and skim off any scum that rises to the surface.

2. Add the pearl barley and lentils and bring back up to the boil, reduce the heat and simmer for 15 minutes. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring back to the boil, reduce the heat and simmer gently for a further 15 minutes.

3. Add the potatoes and cabbage and return to the boil. Simmer until they are just tender, about 15 minutes. Add the chopped leek and parsley and cook for a further 5 minutes or until the leek is just tender.

4. Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.

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