Bacon Hock and Vegetable Soup


41 people made this

This recipe simply involves boiling all the ingredients together in a large pot for 2 hours and the result is a delicious chunky soup. You can add whatever veges you like / or have in the fridge or garden. Leftovers freeze well.

leeanne51 Auckland, New Zealand

Serves: 6 

  • 1 bacon (or ham) hock
  • 2 litres water
  • 4 cloves garlic, chopped
  • 1 large onion, sliced finely
  • 2 carrots, chopped into thin slices
  • pepper
  • fresh herbs of your choice - thyme, rosemary, parsley
  • 1 bay leaf
  • 1 potato, peeled and cut into cubes
  • 1/4 pumpkin, skinned and cut into cubes
  • 1/2 bunch silverbeet leaves, sliced
  • 1/2 cup frozen peas

Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

  1. Place the bacon hock in a large pot with the water and the garlic and onion and herbs boil for 1 hr then remove the hock from the water removing the skin and the bone, chop the meat into small pieces and return to the water,
  2. Add the rest of the ingredients and boil for another 1 hr.
  3. Check seasoning before serving.
  4. Serve with crusty bread.

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Reviews (2)


I remember my Mum's bacon hock vege soup with mixed feelings - liked the liquid but disliked the chunks of veges, barley etc she used to throw in. With this in mind I pureed the soup (used same veges listed in recipe) - I wouldn't recommend doing this as it turned out a very unappealing colour. Think I'll stick to Pumpkin, Tomato & Leek & Potato in future but thanks for sharing the recipe :-). - 19 Sep 2013


I followed the recipe except adding some extra bacon rinds I had in the house, worked great. Next time I think I will be more casual with the vegetables I add, just using whatever I have in the house. - 30 Oct 2014

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