samp and ham soup

4T canola oil
2 onions, roughly chopped
Salt and freshly ground black pepper to taste
2 carrots, diced into chunks
2 celery stalks, roughly chopped
6 cloves of garlic, finely chopped
1 rosemary stalk
1 stalk of thyme
4 bay leaves
2 X 70g cans tomato paste
Enough water to cover the ingredients
Left over eisbien to ham, about 500-600g, shredded
2 X 400g cans curried samp
4T roughly chopped parsley

Heat the oil over a medium. Add the onion and season with salt and freshly ground black pepper. Simmer gently for 10- 15 minutes or until completely softened and browned. Add the carrots, celery and garlic before cooking together until fragrant.
Add the herbs and tomato paste before combining, coating all the ingredients in the tomato paste then adding the water. Bring to a simmer then add the shredded meat to add its smoky flavor to the soup.
Add the curried samp followed by enough water to cover the ingredients, season lightly before letting it simmer for 30 minutes.
Sprinkle over the parsley before serving piping hot.