Ham Hock and Zucchini Noodle Soup Recipe

How to Make Ham Hock and Zucchini Noodle Soup


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 4-5 minutes until softened.
  2. Add ham hock, stock and water, cover pan and bring to the boil over medium heat. Reduce heat, partially cover and gently simmer, turning ham hock a few times, for 1½ hours or until flesh is very tender.
  3. Remove ham hock to a plate. Set aside to cool slightly.
  4. Meanwhile, add carrot, celery, parsley, potato and turmeric to the stock mixture. Bring to the boil over medium-high heat. Reduce heat and gently simmer for 20 minutes.
  5. Carefully remove flesh from ham hock and shred (discard bone and any fat). Add shredded ham and beans to the soup mixture.
  6. Simmer for 15 minutes or until at desired consistency. Stir through zucchini noodles. Season with pepper to taste.
  7. Sprinkle with extra parsley and serve with chargrilled sourdough bread.

RECIPE: Courtesy of Australian Pork