Smoky Tomato and Ham Soup
Smoky Tomato & Ham Soup
Featuring Italian Pinzimonio Olive Oil Mix, Low N’ Slow Spice, and Spiced Fig, Maple & Pear Balsamic Vinegar
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
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.