CHUNKY VEGETABLE & HAM HOCK SOUP
PREP TIME: 10 MINUTES
COOKING TIME: 1 HOUR
SERVES: 4
INGREDIENTS
550g Spud Lite potatoes, diced
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, crushed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 ham hock
400ml bottle passata with herbs
1 litre chicken stock
400g can mixed beans, drained and rinsed
Sea salt and freshly ground black pepper
To serve:
1 tablespoon flat leaf parsley, finely chopped
1/3 cup grated parmesan
crusty bread, to serve
METHOD
1. Heat olive oil in a large saucepan, over a medium-low heat.
2. Add onion, garlic, carrots and celery, cover and cook for 10 minutes or until onions are soft.
3. Add ham hock, passata and stock, bring to boil, then reduce heat to medium-low. Cover, simmering slowly for 1 ½ hours or until meat is falling off bone of ham hock.
4. Add potatoes and beans for the final 30 minutes. Remove ham hock from soup mixture and peel back the skin and fat layer. Discard.
5. Using two forks, shred the remaining meat, before returning meat to the soup mixture. Discard the bone. Check seasoning and adjust accordingly.
Serve soup topped with fresh parsley and parmesan, with crusty bread on the side.
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