Place knob of butter in a pan and fry the onions and garlic until they are slightly caramelised. Add a splash of water to the pan and the dessertspoon of tomato puree and a sprinkle of black pepper. Coat the onions in the melted tomato puree and add the can of whole plum tomatoes and roughly chop with the spoon.
Add the hot water (you don’t have to use the whole amount if you don’t want to), beef stock cube, vegetables, sugar, herbs, salt and paprika and leave to simmer for 10 minutes.
Taste and adjust the seasoning, at this point it may need a little more sugar, salt, pepper and paprika.
Stir in the kidney beans and elbow macaroni and simmer for another 10 minutes. Thicken the soup with the cornflour and water and continue to cook until the pasta is ready to eat.
Once ready, serve into bowls and add the strips of smoked ham on top as a garnish and serve with a nice warm roll or oatcakes.