- For the soup
- 1 tin Italian tomatoes
- 1 tin mixed vegetables
- 1 tin red kidney beans
- 250 g sandwich ham sliced into 1cm strips or 2 chorizo sausages chopped
- 1/2 bunch spring onion finely chopped
- 2 tins beef stock
- For the scone topping
- 2 cups flour
- 15 ml baking powder
- 2 eggs
- 2/3 cup milk
- 125 g margarine or butter
- Pinch of salt
- 4 tablespoons finely grated Parmesan cheese
- 1 t dried herbs
To make the soup:
Combine above ingredients into a large oven proof baking dish, stirring well to break up tomatoes. Place scone dough on top.
To make the scone topping:
Sift dry ingredients (except herbs and cheese), and rub in the margarine with fingertips to resemble breadcrumbs.
Add herbs and cheese. Beat eggs with milk and use a knife to blend into the flour mix, until soft dough forms.
Flatten to 2cm thickness, and cut into 5cm squares. Lower gently on top of soup mix in dish.
Dust with paprika and place in oven (180 degrees C) for 15-20 min until scones are risen and golden.
Serve straight away.
Cook's note: this recipe was created by Allan Haschick, the 2010 Woolworths home-made soup recipe competition winner.