Ham Hock Soup

Directions

1. 1

   In a large pot, heat up olive oil over medium-high heat. Add in onions and garlic and saute for a few minutes until slightly softened and fragrant. Season with salt and pepper.

2. 2

   Add carrot and potatoes, and saute for 1-2 minutes. Season well with salt and pepper.

3. 3

   Add tomato paste and cook off for 1 minute. Add the tomatoes and stock cubes and cook for 1 minute.

4. 4

   Make a well in the centre of the vegetables and add the ham hock so the skin side is facing up, adding 8 cups of boiling water along with fresh rosemary and dried bay leaves.

5. 5

   Cover with the lid and bring to the boil. Once boiled, lower the heat (very low) and simmer with the lid on for about ~1 hour and 15 minutes. Add dried dried beans and grain mix, plus 2 cups of boiling water, then continue to cook for an additional 1 hour and 15 minutes, or until the meat is falling off the bone and the beans are cooked through (don't worry if the beans have a little bite, it adds texture!).Taste for seasoning and add additional salt if needed. Turn off heat and leave the soup to cool down.

6. 6

   Serve in bowls topped with grated parmesan cheese, a drizzle of EVOO and fresh chopped parsley.