NZ Woman's Weekly

Ham hock and winter vegetable soup

Ham hock and winter vegetable soup
  • Meal Type

  • Courses


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.

more of this author
NZWW Cover-Nov-24-2014

Subscribe to the magazine

Inside Wendyl's world

This week, we go inside the private world of Green Goddess Wendyl Nissen!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.