Easiest Way to Make Award-winning Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, use-up ham, leek, tomato, chilli, garlic & french bean broth. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can have use-up ham, leek, tomato, chilli, garlic & french bean broth using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth:

1. Get 1 potato, peeled and diced and in water
2. Take 1 tbsp vegetable oil
3. Make ready 1 red onion, half-moon sliced (use ordinary onion if red unavailable)
4. Take 1 leek, sliced
5. Make ready 1 red chilli, sliced. (Seeds left in but deseed if preferred)
6. Make ready 3 cloves garlic, sliced (chopped if preferred)
7. Get 2 carrots, diced
8. Make ready 500 g tomatoes, cores removed and roughly chopped
9. Prepare 1 tsp sugar
10. Get 1 1/4 l ham stock (homemade if possible)
11. Prepare 1 tsp dried oregano
12. Prepare 1 tsp dried thyme
13. Get 50 g French beans, trimmed & cut into 2 cm strips
14. Prepare 200 g cooked gammon, diced
15. Make ready Salt
16. Make ready Ground black pepper
17. Get Handful chopped parsley to garnish (optional)

A wide variety of garlic leeks options are available to you, such as part, cultivation type, and shape. ··· vegetable slicer/lettuce cutter/cabbage/celery/leek/chilli/garlic cutting machine. I use wild leeks and wild garlic and fresh organic tomatoes from the garden. I've never tried it with canned. But fresh tomatoes give this exactly the right amount of liquid and there I also added some tomato paste and chicken broth and did not include the basil.

Instructions to make Use-up Ham, Leek, Tomato, Chilli, Garlic & French Bean Broth:

1. Bring the oil to a medium-high heat in a stockpot or large saucepan. Gently fry the onion for 2 minutes, only stirring to avoid sticking.
2. Add the leek, chilli and garlic and fry for a further 4 minutes, stirring occasionally.
3. Add the carrots, stir and then add the tomatoes and sugar, stirring gently but thoroughly.
4. Add the potato and 1/4 l of its water. The add the stock and herbs and French beans, stir well and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally.
5. Add the diced gammon, stir well, replace the lid and continue cooking for a final 5 minutes.
6. Season to taste but note that salt may not be needed given if using homemade stock. Add the garnish if wished.
7. Serve piping hot with your choice of bread.

I've never tried it with canned. But fresh tomatoes give this exactly the right amount of liquid and there I also added some tomato paste and chicken broth and did not include the basil. Peak-of-the-season tomatoes are the key to making this galette outstanding. Cover and heat to boiling; reduce heat. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit Place the sliced leeks in a bowl of cold water and use your hands to move them around, shaking off If you're planning ahead, you can prep the leeks up to two days before cooking and store them in the.

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