Ingredients

1 Medium size - Boiling Ham/Bacon/Ham shank/carcass from a roast chicken (anyone of these is suitable)

2 medium sized carrots

2 Medium Sized Parsnips

2 Large leeks/Onions

1 small packet of Broth mix / 1 table spoon Split Peas, Pearl Barley, Lentils

1 small Swede or Turnip

Any other seasonal root veg is fine, but not cauliflower or broccoli as this will sour the broth

1 Chicken stock cube

 

Method

Soak the Meat and broth mix overnight in cold water to allow the salt to be drawn out of the meat

Next day rinse the meat and mix thoroughly and cover with cold fresh water and in a big soup pot bring to the boil

Once at fast boil turn the heat down to simmer and cook for about 2 hours

Meanwhile ……. Shred all the vegetables finely and soak in cold water until the meat has cooked for two hours, (Make sure the broth mix is stirred regularly to prevent it sticking and keep the water level to just cover the meat)

Add the Chicken Stock cube and make sure its dissolved before adding the vegetables and water

Cook for a further two hours and try ,

If you find that this is a little salty add a medium size shredded potato and cook for about 20 minutes