Lucky Ham, Beans and Greens Soup

• Gluten free

• Meat

  • 1 Ham bone

• Produce

  • 3 Bay leaves
  • 2 Carrots
  • 4 cloves Garlic
  • 1 large bunch Leafy greens, soft
  • 2 Onions
  • 1 1/2 cups Pulses, dried

• Condiments

  • 2 tbsp Molasses

• Liquids

  • 1 Water to cover

Found on eatwhatweeat.com

Description

Ingredients

• 1½ cups dried pulses
• 1 ham bone
• water to cover
• 1 large bunch soft leafy greens, such as spinach or silverbeet
• 4 cloves garlic
• 2 tbsp molasses
• 3 bay leaves
• 2 carrots
• 2 onions

Directions

• Soak the pulses in water for 6-8 hours (overnight is easiest)
• In a large pot, cover the ham bone with water, and add one onion and one carrot, bay leaves, 2 garlic cloves (whole) and the molasses. Bring to a boil, then turn down to simmer. Cover and cook for approx 4 hours.
• Chop the other onion, carrot, remaining garlic and bottoms of the greens (if needed). In another pot, add some olive oil and sweat the other onion, carrot and green stems until softened, about 5-10 minutes.
• Drain the bones, reserving the liquid. Pour this into the pot with the sautéing carrot, onion and greens. Add the pulses and cook for around half an hour more.
• Add the leafy green tops depending on the kind you have. See notes.
• When the ham bones are cool enough to touch, pick the remaining meat off, shred and add to the pot.