I love a ham hock soup and growing up, Pea And Ham Soup was a regular treat.
Did you know you can make a mean ham soup using cabbage instead of split peas? I have been making it this winter and wanted to share the recipe with you.
I have a pressure cooker variant but here I present the slow cooker version that you can start in the morning for dinner (6 to 8 hrs on low).
- Preparing the vegetables
- Slow cooking (~6hrs)
- Pulling the ham
- 1 chefs knife
- 1 vegetable peeler
- 1 slow cooker
- 1 ham hock
- 1 brown onion, diced
- 1 carrot, sliced
- 3 celery stalks, diced
- A handful of celery leaves, torn
- 1 bay leaf
- 1 medium cabbage, chopped
- 2 garlic cloves, finely minced
- 1 litre chicken or vegetable stock
- Salt and pepper, to taste
Preparing the vegetables
This is always the fun bit for me. 🙂
Prepare the following ingredients and add them to the slowcooker:
- 1 brown onion
- 1 carrot
- 3 celery stalks
- A handful of celery leaves
- 1 bay leaf
- 1 medium cabbage
- 2 garlic cloves
Add the 1 litre chicken or vegetable stock and pop the ham hock on top.
Slow cooking (~6hrs)
Put on the lid and then cook on low for 6 to 8 hours.
Pulling the ham
By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.
Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.
Serve piping hot with garnish of choice and perhaps some crusty bread.
This soup freezes well and I take it to work for the perfect snack or lunch.
Here are a few soup posts and I thought you might like to see a few pork posts too.
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