Roasted Capsicum, Bean & Hamby Elissa Jewell on January 1, 2021
If you need something warming and nourishing to do with your leftover Christmas ham, then this recipe will give you a bucketload of nutrients with a lot of fibre and very little fat.
The texture of the soup does lend itself well to having a spoon of cream cheese, cream, avocado dip or other creamy / higher fat addition on top, however add as per your macro needs.
1 can diced tomatoes
4 large red capsicum, roasted and peeled
1 medium zucchini, diced
1 medium onion, diced
1 large carrot, diced
1 beef stock cube or 1 cup liquid beef stock
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 can butter beans, drained
1/2 tablespoon of smoked paprika and cumin
1 tablespoon chopped / ground garlic
Liquid smoke (optional)
300g lean ham, diced
1/2 cup diced cilantro / coriander
Salt and pepper to taste
Prepare the veggies and ham, and then heat the oil in a large saucepan.
Add the garlic and onion first and stir until just tender, before adding the rest of the veggies and stock.
Bring to the boil and then simmer for around 30 minutes or until the vegetables are starting to become very tender and break down into a thickened stock.
In another pan, heat through the ham until it’s just golden on the outside and then set aside before blending the vegetable soup with a stick blender or a standing blender.
Once smooth, serve in a large bowl with the diced cilantro and ham on top.
Provides 44% of all your daily micronutrient and mineral targets including 40% of potassium RDI, 20% iron, 35% fibre and your entire day’s Vitamin C and A requirements.
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