Slow Cooked Harissa 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

1. 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.
2. 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.
3. Remove the hocks from the slow cooker and begin to pull the meat off the bone, then set the meat aside. Discard the bone.
4. Using a stick blender, pulse the soup to your liking. Add the pork hock meat back in.
5. Serve and enjoy!