Bacon hock & winter vegetable soup

Two bowls of soup with carrots, ham, veges and green herbs on a blue striped cloth. And sliced bread at side.

This easy bacon hock and winter vegetable soup with nutrient rich grains and legumes will keep you feeling full and warm for longer. Perfect for lunch or light supper during the chilly season.

Print Pin Rate

Prep Time 10

Cook Time 1 10

soaking 2

Total Time 3 20

Course Dinner, Lunch, Soup

Cuisine New Zealand

Servings people

Equipment

Maxwell & Williams Agile casserole Sage

Ingredients

1 Farmland bacon hock approx. 600g
1 packet King Soup Hearty vegetable soup mix
1 onion diced
2 carrots cut in rounds
2 celery stalks thickly sliced
1 leek sliced
8 cups water
Salt & pepper to taste
Crusty bread to serve

Instructions

Soak bacon hock in plenty of cold water for several hours - overnight to remove some excess saltiness. (recommended)
Place the bacon hock in your sage casserole. Add water. Bring to a boil over high heat, let it boil for a minute. Turn the heat to low, remove scum.
Add the soup mix, and vegetables. Bring back to the boil and then reduce the heat and simmer with the lid on for 1 hour or until the meat is starting to fall off the bone.
Use tongs to transfer the cooked bacon hock to a chopping board. Use forks to remove all meat from the bones and shred. Discard the bones and return the shredded meat to the soup and stir through.
Taste the soup and season well with salt and pepper and stir through fresh parsley leaves.
Serve immediately with crusty bread.

Notes

Tip; Slow-cooker method: Place the bacon hock, vegetables and soup mix into your slow cooker, pour in boiling water and stir. Cook for 3-4 hours on high. Remove bone from bacon hock and chop up the meat and return to the soup. Stir through fresh parsley leaves.