A warming and delicious cool weather soup, this hearty ham soup will leave you feeling souper!.
Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 (about 600g) smoked ham hock
- 10 cups water
- 1 cup pearl barley, rinsed, drained
- 2 carrots, sliced
- 3 celery sticks, sliced
- 2 zucchini, sliced
- Salt & freshly ground pepper
- Crusty bread, to serve
Method
- Step 1Heat oil in a large, deep saucepan over medium heat. Add onions and cook, stirring often, for 10 minutes or until soft. Add ham hock and water. Cover and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes.
- Step 2Add barley to the pan. Simmer, uncovered, for a further 40 minutes. Add carrots, celery and zucchini and continue to cook for 20 minutes or until the meat starts to fall off the bone. Remove ham hock from soup and set aside to cool slightly. Remove pan from heat.
- Step 3Once meat is cool enough to handle, remove flesh. Shred or chop. Return to the pan. Taste and season with salt and pepper. Return pan to low heat and stir until heated through.
- Step 4Divide soup among serving bowls. Serve with bread.
- Diabetes friendly
- Heart friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
785 kj
Energy
4g
Fat Total
1g
Saturated Fat
8g
Fibre
4g
Protein
45.29mg
Sodium
3g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: Fresh and zesty, Peter Lehmann Semillon is a refreshingly crisp wine. Serve lightly chilled, it goes well with chicken and seafood. It can be cellared to develop its honey flavours.
- Author: Alison Turner
- Image credit: Louise Lister
- Publication: Fresh Living
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