Now this ham hock soup is a Kiwi winter classic! Not only is it budget friendly, the ingredients of choice are super variable, and it makes the perfect cozy dinner for a chilly winter evening.
This is another one of those recipes where everyone makes it slightly different. As mentioned above, the ingredients are super variable. My ham hock soup recipe is what I consider the best combination!
Key Ingredients
- Pork / ham hock is the part of the leg that connects the body and the foot of the pig, like a shank. The hock isn’t super meaty, but rather used to add a depth of flavour to the soup. I found the size in this recipe worked just fine, but you can always add more ham separately if you would like.
- Butternut squash is the vegetable with the largest portion in this ham hock soup. By adding this butternut squash it brings a beautiful slightly sweet, nutty flavour that helps balance out the saltiness of the pork hock.
- Carrots also bring a nice sweetness, and they go very well with the butternut squash. Plus, it adds another bonus of healthy vitamins and minerals.
- Aromatics are onion and garlic, they help build the base for the flavour of this ham hock soup, adding a sweet and savoury depth to the dish.
- Potato is mainly added for texture, and it is great at embracing all the other flavours of the soup.
- Leek adds a beautiful slightly sweet flavour. Leeks are a similar flavour to onions, but more mild. They are often overlooked, but are perfect to switch up a dish. I use the bottom half.
- Chicken stock compliments the flavours of the soup. Using chicken stock as the base for the broth gives it a delish umami flavour. But also is enhancing the taste of the other ingredients.
- Soup mix is a classic component of ham hock soup. In New Zealand you can buy this at the supermarket, but if this is not available pre-made where you live then it is made up of lentils, barley, and split peas. These add extra protein to the soup, and are also great for texture.
- Seasonings simply consist of garlic powder, onion powder, chicken powder, and salt to taste. Garlic and onion powder aids in boosting, whilst chicken powder deepens the flavours. The pork hock can be a bit salty, but sometimes it still needs an extra oomph to balance the sweetness of the butternut squash and carrot.
How to make this scrumptious ham hock soup
Prepare the vegetables.
First step is to prepare your vegetables. Peel the butternut squash, potatoes, and carrots, then chop into small-medium pieces. Remove the outer layer of the brown onion, garlic, and leek then cut into thick slices.
Add the ingredients to the pot.
Place the pork / ham hock into your pressure cooker or slow cooker, then add the chopped vegetables on top.
Seasonings go in.
Season with the garlic powder, salt, chicken powder, and onion powder. Then add the soup mix made up of lentils, barely, and split peas.
Stock for the ham hock soup
Pour in the chicken stock, and then the water. Top up the water if needed to submerge the pork / ham hock and vegetables.
Combine and cook.
Stir everything together to ensure everything is coated evenly. Pressure cook for 1 hour, or slow cook on low for 8 hours. If pressure cooking, let natural release for 10 min then quick release.
Shred the pork hock.
Take the pork / ham hock out of the soup. Remove the layer of skin and fat around the hock. Shred any meat from the bone, then set aside in a separate bowl/container.
Blend the soup.
Depending on your smoothness preference – take the vegetables from the broth and add to a blender. Ensure some of the broth goes into the blender as well. Blend until smooth, then return to the pot. Stir to combine.
Serve the ham hock soup.
Serve the soup into a bowl, top with the pork, and enjoy!
Storage
This is a great meal to make in bulk (and this recipe definitely has lots of servings). Allow the ham hock soup to cool to a lukewarm/room temperature, then place in an airtight container. Keep in the fridge for up to 3 days, or in the freezer for up to 2 months.
What to serve with the ham hock soup
You really can beat some fresh toasted bread with a soup like this. We enjoy ours with a buttered up toasted baguette… delicious!
More cozy recipes:
- Tomato Pesto Pasta
- Mince and Cheese Pie
- Pulled Pork Tacos
- Potato Top Sausage Rolls
- Pork and Leek Lasagna
- Bacon Tomato Pasta
- One Pot Lasagna
Alrighty, you should now have everything you need to know to make this super cozy, scrumptious, ham hock soup. So come on, let’s grab those ingredients and get to cooking. It is super easy, you do not want to miss this one!
Ham Hock Soup
Ingredients
- 2 carrots
- ½ butternut squash
- 1 leek
- 1 brown onion
- 4 cloves garlic
- 2 potatoes
- 1 kg pork / ham hock
- 4 c chicken stock
- 3 c water
- 1 c soup mix lentils, barley, split peas
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 4 tbsp chicken powder
- 2 tbsp salt
Instructions
- First step is to prepare your vegetables. Peel the butternut squash, potatoes, and carrots, then chop into small-medium pieces. Remove the outer layer of the brown onion, garlic, and leek then cut into thick slices.
- Place the pork / ham hock into your pressure cooker or slow cooker, then add the chopped vegetables on top.
- Season with the garlic powder, salt, chicken powder, and onion powder. Then add the soup mix made up of lentils, barely, and split peas.
- Pour in the chicken stock, and then the water. Top up the water if needed to submerge the pork / ham hock and vegetables.
- Stir everything together to ensure everything is coated evenly.
- Pressure cook for 1 hour, or slow cook on low for 8 hours. If pressure cooking, let natural release for 10 min then quick release.
- Take the pork / ham hock out of the soup. Remove the layer of skin and fat around the hock. Shred any meat from the bone, then set aside in a separate bowl/container.
- Depending on your smoothness preference – take the vegetables from the broth and add to a blender. Ensure some of the broth goes into the blender as well. Blend until smooth, then return to the pot. Stir to combine.
- Serve the soup into a bowl, top with the pork, and enjoy!
