Tomato and Smoked Ham Soup

A second soup, made with the meat and juices from one smoked ham hough, which had been slow cooked over eight hours.

So the ingredients came from the fridge - some ham, and the rich juicy jelly which provides a rich and flavoursome stock for the soup.

I began by stir-frying some onions (red) and some chopped celery in sunflower oil. After the onions and celery had softened (about fifteen minutes, stirring regularly at a medium heat), I added a tin of Italian plum tomatoes, which I diced up with a spatula.

After that, add about half a pint of boiling water and stir together. Add the jelly/stock, which will dissolve quickly. Once that has happened, add the ham, and stir again. Allow to simmer for up to two hours for maximum flavour.

Add the Basil just before serving. I served the soup with a little black pepper, and a toasted seeded flatbread from Aldi. Delicious!