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Ham and veggie soup
This delicious ham and veggie soup is a winter warmer the whole family will love! Filled with veggies and slow cooked ham, it's a perfect weeknight meal.
5
from 1 vote
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Course:
dinner
Cuisine:
modern australian- budget
Prep Time:
15
minutes
minutes
Cook Time:
2
hours
hours
15
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
8
serves
Calories:
143
kcal
Author:
Kylie
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Ingredients
▢
1
ham hock
approx. 1 kg
▢
dash of olive oil
▢
1
onion
diced
▢
3
carrots
chopped
▢
2
cups
soup mix
▢
2
litres chicken stock
▢
1
celery stalk
chopped
▢
1
stalk parsley
▢
100
grams
mushrooms chopped
▢
3
handfuls baby spinach
Instructions
Place the ham hock in the bottom of a large pot with a dash of olive oil, over high heat.
Fry on all sides for 1 minute per side.
Add the onion to the pot and stir quickly, making sure it doesn't burn.
Add the carrots, soup mix, chicken stock, celery, and parsley to the pot and bring to the boil.
Make sure the stock is covering the ham hock. If it isn’t add some water.
Cover and cook for 2 hours at a simmer.
Remove the hock from the pot and allow to cool for a few minutes.
Using two forks, shred the meat from the hock.
Add the mushrooms, baby spinach and the ham meat into the pot and simmer until the spinach has wilted and the mushrooms have softened. (5 minutes)
Nutritional Information
Serving:
1
g
|
Calories:
143
kcal
|
Carbohydrates:
15
g
|
Protein:
10
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
17
mg
|
Sodium:
616
mg
|
Fiber:
2
g
|
Sugar:
6
g
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