Ham Hock and Vegetable Soup
Author: Julia McPhee
Recipe type: Main Meal, low carb, grain free
Cuisine: Low carb
This Ham Hock and Vegetable Soup is a low carb version of Mum's Pea and Ham Soup. The more vegetables you add the thicker this soup will be. Note that I have not included nutrition break down as this will depend heavily on the ham hock you use plus whether you use a bone broth, stock or water. This soup is very low in carbs though and great served with fried Haloumni cheese.
- 1 Ham hock 250g (available in the deli section of most supermarkets)
- 4 cups Stock, meat broth, or water
- 2 large Onions
- 2 Carrots
- 2 Garlic cloves
- 1 tbsp Ginger chopped
- Black pepper
- Place ham hock and vegetables in the slow cooker. Set temperature on low for several hours (6-7). Remove ham from the cooker, slice from the bone and chop into small pieces (discard skin/fat layer). Place remaining mixture (stock and cooked vege) in a food processor or blender, and blend until smooth and add ham pieces. Return all ingredients to a pot and reheat. Serve immediately and save any left overs for tomorrow's lunch or dinner.