NZ Woman's Weekly
Ham hock and winter vegetable soup

Ham hock and winter vegetable soup

  • Meal Type

    Soup/stew
  • Courses

    Dinner

Serves 6-8

A perfect soup for big family gatherings. It also freezes well – just reheat gently until piping hot. The smoky bacon bone contains a lot of salt, so be careful not to add any extra when cooking. Taste for seasoning just before serving.

  • 1 bacon or ham hock
  • 4 litres water
  • 1 cup soup mix – barley, split peas, red lentils, etc
  • 2 celery stalks, finely sliced
  • 2 medium carrots, grated
  • ½ leek, halved and finely sliced
  • 1 swede, grated
  • 1-2 tbsp pesto
  • 1 tbsp fresh chopped parsley
  • Toasted grainy bread, to serve

1 Place the bacon bone in a large saucepan and cover with at least 2 litres of the water. Simmer covered for 1½ hours.

2 Remove the bone and meat and set aside to cool. Add the remaining water to the saucepan and bring to a boil. Add the soup mix and simmer for 40 minutes, then add the sliced and grated vegetables. Simmer for a further 15 minutes.

3 Meanwhile, remove any meat form the bone and dice. Return to the soup and heat through.

4 Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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