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vegetable farm soup with ham hocks

Faye_Pini avatar
Recipe by
Faye Pini
@Faye_Pini
Cooktown

This home made soup is definitely a meal and is very comforting. It is healthy, cheap and simple to make. After a day or two in the fridge the flavour improves. If you make up a large stockpot full it is good to freeze in individual serves. It would be great to take to the office for lunch and reheat in the microwave as it thaws and reheats well. The delicious aromour will have fellow workers checking you out!

prep time 30 Min
cook time 2 Hr 45 Min
method Stove Top

Ingredients For vegetable farm soup with ham hocks

  • 1 1/2 Tbsp
    olive oil
  • 4 md
    onions
  • 4 md
    carrots
  • 1 lg
    parsnips
  • 1 lg
    swede
  • 2 lg
    turnips
  • 3 md
    potatoes - pontiac
  • 1/2 bunch
    celery
  • 1 l
    chicken stock, no salt
  • 3
    bay leaves
  • 6
    peppercorns, whole black
  • 2 lg
    smoked bacon/ham hocks
  • 1 can
    tomato puree
  • 2 lg
    tomatoes chopped
  • 1/3 c
    pearl barley, uncooked
  • water to cover
  • INGEDIENTS LIST

How To Make vegetable farm soup with ham hocks

  • 1
    Heat the olive oil in a large stock pot, then add the onion and sauté over low to medium heat until onion clear but not brown.
  • 2
    Add the carrot, parsnip, swede, turnip and celery. Sauté for a couple of minutes more to sweat the vegetables mixing with a wooden spoon. Add the chicken stock and heat until starting to bubble then add the bayleaves and peppercorns.
  • 3
    Add the bacon hocks and submerge then add enough water to cover to about 2 inches above the vegetables. Add the can of tomatoes puree and barley and bring to the boil, then reduce heat to a gentle simmer.
  • 4
    Leave uncovered and simmer for about 2 to 2 and a 1/2 hours or until bacon meat is so tender it falls off the bone. Turn off heat and taste - add salt and pepper to taste add salt & pepper to taste.
  • 5
    Allow to cool, remove bacon bones and skin and discard (or give to dogs) and break up bacon meat to return to soup. Refrigerate overnight. Next day remove any fats that have solidified. Reheat portion to serve and freeze remainder. Serve hot with buttered bread or rolls!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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