Gluten Free Pea, Lamb & Ham Soup
A twist on an old favourite makes a delicious winter warmer! The lamb & bacon flavours work wonderfully well together to give a rich, satisfying soup that will be loved by foodies of all ages.
Preparation Time
15 minutes
Cooking Time
2 - 2½ hours
Ingredients
(makes approx 4.5 litres)
- 2 medium (approx. 1kg) lamb shanks
- 300g bacon bones
- 3 tablespoons olive oil
- ½ cup Irwin Valley Lupin Flour
- 1½ litres vegetable stock
- 1½ litres water
- 2 medium (200g) onions, diced
- 2 medium carrots, diced
- 2 cups (400g) yellow split peas
- 2 celery sticks, sliced
- 1 tablespoon fresh chopped mint (or 1 tsp dried)
- Pepper & salt
Method
- Heat oil to medium heat in a large, heavy-based pan.
- Brown shanks & onion.
- Add Lupin Flour & stir.
- Add stock & water, bring to the boil.
- Add remaining ingredients.
- Simmer on low heat with lid on until shanks are thoroughly cooked & meat easily falls off the bone.
Notes & tips
- Try using green split peas instead for a change of colour.
- To save time, use your pressure cooker. If you haven’t seen one since your childhood, check out the latest range at your local premium kitchenware outlet. They are very easy and safe to use, and can save significant cooking time on a wide range of dishes.
Nutrition Information
| Serving size: 200g |
Average quantity per serve |
Average quantity per 100g |
| Energy |
508KJ |
254KJ |
| Protein |
12.0g |
6.0g |
| Fat, total |
6.2g |
3.1g |
| Fat, saturated |
2.0g |
1.0g |
| Carbohydrate, total |
3.2g |
1.6g |
| Carbohydrate, sugars |
1.3g |
0.7g |
| Sodium |
3420mg |
1710mg |