Smoky Tomato & Ham Soup
Featuring Italian Pinzimonio Olive Oil Mix, Low N’ Slow Spice, and Spiced Fig, Maple & Pear Balsamic Vinegar
Ingredients:
1 large or 2 smaller smoked ham hock or bacon bones
Vegetable ends, for broth
8 cups water
3 bay leaves
3 tbsp Italian Pinzimonio Olive Oil Mix
2 tsp Low N’ Slow BBQ Spice
2 cups passata or tomato puree
2 tbsp Spiced Fig, Maple & Pear Balsamic Vinegar
Tomato paste to thicken, optional
Directions:
Add ham or bacon bones, vegetable ends, water, bay leaves, Italian Pinzimonio Olive Oil Mix, and Low N’ Slow BBQ Spice to large pot. Bring to a boil and then allow to simmer on low heat for 2-3 hrs.
Remove from stove and strain liquid into another bowl. Remove ham bones and shred meat from bone;, set aside.
Add broth and shredded ham back into pot. Add passata, balsamic vinegar, and season to taste. Heat and serve. So simple and oh so delicious. For a thicker consistency, simply stir in a few tablespoons of tomato paste. I swirled a little sour cream on top as well.
