The bacon hock adds amazing flavour to the soup base.
Use additional and/or varied vegetables in this soup recipe.
Soup is delicious served fresh, but can be frozen for future use.
Vegetable Soup (using Bacon Hock)
1 bacon hock
1 onion, peeled and diced finely
4 cloves of garlic, crushed
1 sprig of fresh rosemary
1 sprig of fresh parsley
2 carrots, peeled and chopped into approximately 1cm cubes
2 stalks of celery, sliced
1 potato, peeled and chopped into approximately 1cm cubes
½ pumpkin, peeled and chopped into approximately 1cm cubes
½ bunch of spinach, de-stalked and roughly chopped
1 tin of whole tomatoes, drained, roughly chopped
¼ cup of frozen peas
¼ cup of frozen corn
freshly ground salt and black pepper to taste
Place the bacon hock in a large stock port with water along with the onion, garlic, bay leaf, rosemary and parsley. Bring to the boil, then simmer for approximately one hour.
Remove the bay leaf. Add the remaining fresh vegetables, and continue to simmer for another hour (approximately)
Remove the bacon hock, and carefully (so you don’t burn yourself), cut the meat off the hock. Cut the bacon into small pieces, and return to the pot. Add the peas and corn. Simmer for a further 10 minutes.