Smoked Pork Hock And Vegetable Soup

This tasty dish willl keep your family warm on those cold winter nights.

The ingredient of Smoked Pork Hock And Vegetable Soup

1 kg smoked pork hock
1 tablespoon vegetable oil
5 cloves garlic finely diced
1 onion diced
1 large bulb of fennel sliced
2 large carrots peeled and diced into chunks
1 2 bunch celery diced into chunks
1 large celeriac diced into chunks
1 4 cup tomato paste
2 teaspoons fennel seeds
1 teaspoon dried chilli flakes optional
2l salt reduced chicken stock
400g can red kidney beans drained rinsed
crusty bread to serve

The Instruction of smoked pork hock and vegetable soup

place pork hock in large bowl and pour boiling water over the hock drain and set aside
in a large pot add oil and cook the onion and garlic for 5 minutes or until onion is transparent
add all other vegetables to the pot and cook for a further 5 minutes or so until slightly softened stir in the tomato paste
in a separate frying pan add fennel seeds and on low heat dry fry them for about 5 minutes do not let them burn
add pork hock fennel seeds chilli and stock to pot and bring up to the boil reduce to a simmer and allow soup to cook for about 2 u2013 2 1 2 hours top up with more stock or water as needed but not so much to dilute the flavour of the soup
when pork hock meat is very tender remove hock from pot remove the meat from the pot and shred into large chunks return the meat to the pot with the beans and season with salt and more chilli if desired serve with crusty bread

Nutritions of Smoked Pork Hock And Vegetable Soup

calories: 551 851 calories
calories: 20 8 grams fat
calories: 6 8 grams saturated fat
calories: 34 3 grams carbohydrates
calories: 9 8 grams sugar
calories: n a
calories: 56 5 grams protein
calories: 153 milligrams cholesterol
calories: 1276 milligrams sodium
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calories: nutritioninformation