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.
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