Ham Hock Soup Recipe - Eatability (2024)

Ham hock soup is one of those old classics that never fails to leave you satisfied. It is meaty, nourishing, and packed with healthy vegetables to help you reach your five a day.

It is really easy to make a delicious ham hock soup, with meat that is succulent and tender. Keep reading to find out more.

What Do You Need?

This is a simple ham hock soup recipe that can be made in one pot. Make sure that your stock pot or saucepan is big enough to fit all of the ingredients. You will also need a separate plate, a sharp knife and a fork to help you shred the cooked ham meat off the bone.

This soup is easiest to make when you use a stick blender, but if you don’t have one then you can transfer the soup into a food processor to make it smooth.

The vegetables need to be chopped before they are added to the soup so you will need a knife and a chopping board for this.

We have a Diced Pork Shoulder Recipe that the whole family will love.

How To Store Ham Hock Soup

This ham hock soup recipe makes enough for 8 servings. You can serve it as a large family meal, or you can make a big batch to enjoy throughout the week.

If you don’t eat all of the soup right away, cover it up and let it cool. Transfer it to an airtight container and store in the refrigerator. It will last for 3 to 5 days depending on how fresh the ingredients were when you made the soup.

You can also freeze the soup if you want to. When it comes to reheating the soup (from chilled or frozen) make sure that it is bubbling hot all the way through and the meat is properly reheated.

Our Ultimate Cob Loaf Dip Recipe would make a great side to this soup

Tips And Tricks

If you want to make the perfect soup every time, follow these tips and tricks.

• Chopping the vegetables – try to chop the vegetables into evenly sized cubes. This will help the vegetables to cook evenly, making it much easier to blend the soup into a smooth consistency.
• Ham hock – The ham hock is the star of the show with this recipe, so make sure you get hold of a good quality joint of meat. It is best to use a local butcher rather than pre-packaged meat from a chain store if possible.
• Seasoning – Be careful with the seasoning with this soup. Ham tends to be quite salty, so make sure you taste the soup before you add more salt. Remember that you can add more but you cannot take it away. Don’t check the soup for seasoning until right at the end, as blending the vegetables and adding in the shredded meat will adjust the flavour.

Looking for more nourishing soups to make? Try our tasty Creamy Chicken Soup

How Can You Customise This Recipe?

This is a basic ham hock soup recipe that you can customise to suit your personal taste. Here are some ideas.

• Herbs – This recipe relies on the flavours of the meat and the vegetables, but if you want to make it more exciting then you can season the ingredients with herbs. Thyme would work well, as well as fresh parsley. Experiment with different herbs and see what flavour combinations you enjoy. You could also add some minced garlic cloves if you want to create a stronger flavour for your soup.
• Vegetables – Onions and celery are ideal for making soup as they form a good savoury base. From here you can add whatever vegetables you want. Carrots and potatoes are used in this recipe for flavour and creaminess. You could also use parsnip, skinned peppers, broccoli, green peas, sweet potatoes, or any other kind of vegetable that you fancy. This soup is versatile, so you can try out different ingredients and see what works for you.
• Pulses – Add more lentils or beans to the soup for extra nutrition and bulk.
• Texture – This soup is blended to make a smooth texture. If you prefer chunky soup then you can leave it unblended, or remove half and blitz it then add it back into the soup. Some people prefer to blend the meat as well, but this can result in a grainy texture.
• Creamy – If you like creamy soups, you can add a generous dash of double cream after blending. This will give the soup a more decadent flavour.
• Garnish – You can add a garnish of chopped herbs to this soup if you want to. Parsley would be a good choice. You can also add a sprinkle of grated cheese, or even some cubes of fried bacon.
• Side Dishes – You can serve this soup with warm crusty bread, with crunchy breadsticks, or even serve it over some boiled rice.

Fancy finishing your meal with a show-stopper dessert? Our French Vanilla Slice Recipe is easier than it looks

Ham Hock Soup Recipe

0.0 from 0 votes

Recipe by Dylan Cole

Course: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour

30

minutes

Calories

422

kcal

Ingredients

• 1 Tablespoon Olive Oil

• 1 Onion (finely chopped)

• 3 Celery Stalks (finely chopped)

• 2 Potatoes (peeled and cubed)

• 2 Carrots (peeled and chopped)

• 1.5 Cups Yellow Split Peas

• 1 Ham Hock (fat trimmed)

• 2 Chicken Stock Cubes

• 2 Liters Water

Directions

• Begin by placing a large saucepan or stock pot over a medium heat. Add the olive oil. When the oil is hot, add the onions and celery. Fry them for a few minutes until the onions start to soften.
• Add the carrots and potatoes and fry for several more minutes. Then you can add the ham hock, the split peas, the water and the chicken stock cubes.
• Turn the heat up to bring the ingredients to the boil. Once the pot is boiling, reduce the heat to a gentle simmer. Simmer for about an hour, until the vegetables are nice and soft and the meat is tender.
• Take the saucepan off the heat. Carefully remove the ham hock and put it on a plate. Let it cool, then remove the meat from the bone and shred it. Set it aside.
• Use a stick blender to blitz the soup until it is nice and smooth. Add the ham meat back into the soup. Return the pan to the heat and warm the soup through until the liquid and the meat is nice and warm. The soup is now ready to serve.