1 ham hock
1 pea and ham soup mix (we love King Soup)
2 celery stalks, finely diced
1 packet carrots (we love Wilcox)
½ leek, halved and finely sliced
1 swede, peeled & grated
2 tbsp pesto
1 tbsp fresh parsley, roughly chopped (we love Superb Herb)
1 loaf of bread
Place the bacon bone in a large saucepan and cover with at least 2 litres of the water. Simmer covered for 1½ hours.
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.
Meanwhile, remove any meat from the bone and dice. Return to the soup and heat through.
Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley.