Active Time

　　25 min

　　Total Time

　　45 min

　　We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

　　

Ingredients

Makes 4 to 6 servings

　　2 tablespoons extra-virgin olive oil

　　2 oz thinly sliced Black Forest ham, chopped (1/2 cup)

　　1 1/2 cups thinly sliced scallions (from 1 bunch)

　　1 tablespoon chopped garlic (2 cloves)

　　1 Turkish or 1/2 California bay leaf

　　2 lb green unripe tomatoes, chopped

　　1 cup low-sodium chicken broth

　　2 cups water

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　Garnish: sour cream (optional)

　　

Step 1

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.

　　

Step 2

Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.