Soups make wonderful main meals but they could also accompany a larger meal. Tomato soup has always been a favourite in our house. I have made several version of it over the years and I always make it in the slow cooker too. In the New Year I will make a version on the hob. For this recipe I decided to add Parma ham to the pot. The soup was very tasty and I think this is not just a dish for Christmas. It could be eaten at any time during the year. We loved it and we hope you will too. Below is a video and recipe for you.
What are you favourite meals to cook in the slow cooker at Christmas? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Slow cooker
- Tablespoon
- Teaspoon
- Stirring spoon
- Blender
Ingredients
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Celery x 1 stick
- Tinned tomatoes x 2
- Vegetable stock, chicken stock or bone broth x 500ml
- Dried cannellini beans x 200g or 2 400g tins
- Tomato puree x 2 tbsp
- Tamari x 2 tbsp
- Parma Ham x 4 – 8 slices
- Oregano x 1 – 2 stalks or dried x 1 tsp
- Thyme x 1 – 2 stalks or dried x 1 tsp
- Rosemary x 1 – 2 stalks or dried x 1 tsp
- Salt and pepper to taste
Method
- Soak the cannellini beans overnight.
- Drain the beans through a colander and rinse them well.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder and salt into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- When they start to soften remove from the heat.
- Pour through the colander and rinse.
- Set aside.
- Peel and roughly chop the onions.
- Peel the carrot and slice and dice into small pieces.
- Slice the celery into 1/2 centimetre pieces.
- Then add these to the slow cooker.
- Add in the tinned tomatoes and stock or bone broth and stir these ingredients together.
- Next add in the cooked cannellini beans, tahini, tomato puree fresh or dried oregano, fresh or dried thyme and fresh or dried rosemary to the pot.
- Tear up the Parma ham and put in the pot as well.
- Season with salt and pepper to taste.
- Stir all the ingredients around in the pot until everything is well mixed together.
- Turn the slow cooker on low for 5 – 6 hours or on high for 2 – 3 hours.
- An hour before the end of cooking time, turn the slow cooker off and leave the soup to cool.
- Once it has cooled slightly but not completely, add into the food processor.
- The process may need to be done in two batches as the food processor may not be big enough for all the soup. Use the measuring jug if necessary.
- Put the soup back into the slow cooker and keep on ‘keep warm’ until ready to serve.
- Finally, serve with bread or wraps and enjoy.
Tomato and Parma Ham Soup was a kind of hit. My husband Howard was a big fan of this soup but my son Ted wasn’t so keen. Which isn’t anything new in our house but it’s just slightly annoying for the cook, me! I really enjoyed this soup and it warmed me up from the inside out. It’s an easy soup to prepare and cook. The ingredients can be put in the slow cooker the night before and all that need to be done is to switch the pot on. Then you can let it cook away all day and finally just blend it together in the evening. You can also make a large batch and freeze it for another occasion. However you decide to eat this soup, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 