Slow Cooked Harissa Hock Soup
Warm up this winter with this hearty hock soup.
what you need
- 2 Three Aussie Farmers Bacon Hocks
- 1 carrot, sliced
- 2 celery stalks, chopped
- 1 brown onion, quartered
- 2 Tbsp. harissa paste
- 1.5L chicken stock
- 1 cup yellow split peas
- 2 tsp. Moroccan seasoning
- 400g canned crushed tomatoes
- Salt and pepper, to taste
- Coriander, to serve
- Crusty bread, to serve
- 1 Tbsp. vegetable oil
how to make it
- Heat vegetable oil in a fry pan over med-high heat. Add the carrot, celery, onions and fry until browned on all sides. Add the harissa paste and toss until vegetables are evenly coated. Continue to cook for another 1-2 mins.
- Transfer vegetables to the slow cooker followed by the hocks, chicken stock, split peas, Moroccan seasoning and tomatoes. Cover and set to high then cook for 6-8 hrs.
- Remove the hocks from the slow cooker and begin to pull the meat off the bone, then set the meat aside. Discard the bone.
- Using a stick blender, pulse the soup to your liking. Add the pork hock meat back in.
- Serve and enjoy!
Three Aussie Farmers Pulled Pork
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.