Bacon Hock and Vegetable Soup
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:2hours ›
Ready in:2hours30min
- 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,
- Add the rest of the ingredients and boil for another 1 hr.
- Check seasoning before serving.
- Serve with crusty bread.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
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
Loved it - put in celery, carrot, potato, garlic and spinach - 27 Jun 2017 (Review from Allrecipes UK & Ireland)