Parsnips, turnips, swedes and other root vegetables are plentiful throughout the cold months in Australia. That is why it is only during winter when I cook my chunky soup.
A friend who’s tried it (thanks Carla and the rest of the Evangelistas) actually requested I blog ‘bout it. They recently moved to Sydney and therefore lost “free” access to my soup.
Here’s the recipe. Enjoy!
Chunky Ham & Vegetable Soup ala Beancounter
1 ham hock (discard the skin, chop the meat)
250g soup mix grains (lentils, split peas and barley)
1 turnip cubed
1 parsnip cubed
1 swede cubed
1 carrot cubed
1 desiree potato cubed
1 stick celery chopped
1 onion chopped
2 cloves garlic chopped
Salt to taste
A little bit of oil
1. Using a stock pot heat up a bit of oil. Sauté the onion, garlic, celery and carrot for a couple of minutes.
2. Add the ham hock meat and cook for a minute.
3. Add the soup mix grains.
4. Add the vegetables.
5. Pour in enough stock to cover the vegetables plus about an inch more. You can add more stock if you want a more soupy consistency.
6. Simmer for about an hour then check for taste. Add more salt if necessary.
7. Serve steaming hot with some crusty sourdough baguette.