Name: Pulled smoked ham hock soup with white beans and vegetables
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 smoked ham hocks; 1 tablespoon vegetable stock powder; 9 baby carrots, peeled and roughly chopped; 4 courgettes, chopped chunky; 1 tin haricot beans, cooked in spring water; 1 tin lentils, cooked in spring water; 120 gram packet spinach, stalks removed; 1/2 cup mung bean sprouts; 1 loaf wholemeal sourdough to serve

Ingredients

2 smoked ham hocks

1 tablespoon vegetable stock powder

9 baby carrots, peeled and roughly chopped

4 courgettes, chopped chunky

1 tin haricot beans, cooked in spring water

1 tin lentils, cooked in spring water

120 gram packet spinach, stalks removed

1/2 cup mung bean sprouts

1 loaf wholemeal sourdough to serve

Method

1.Put the two ham hocks in a large pot and cover with cold water. Add the stock powder and bring to the boil. Reduce the heat, skim the scum from the top of the pot, and continue to cook for 45 minutes until the meat softens.

2.Add the carrots, courgettes, beans and lentils to the pot, return to the boil and cook for a further 15 minutes. Remove the hocks, allow to cool a little and shred the meat (discarding the fat and skin) into 6 soup bowls.

3.Roughly chop the spinach and add this to the soup pot, along with the mung bean sprouts.

4.Season to taste, then ladle the soup over the meat in the bowls. Serve with the warmed or toasted sourdough bread.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%