2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
½ cabbage, shredded
2 parsnips, peeled and diced
200grm pumpkin, peeled and diced
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, parsnip, pumpkin, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.
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