Derry Vegetable Soup with Ham Hock
A hearty Ulster vegetable and pearl barley soup slowly simmered with a savoury ham hock for a rich, comforting broth.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large stockpot with lid
- •Chopping board
- •Chef's knife
- •Slotted spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 16 g
- carbs
- 38 g
- fibre
- 7 g
- protein
- 28 g
- calories
- 410 kcal
Instructions
- 1
Place the ham hock into a large stockpot and cover with cold water.
- 2
Bring the water to a rolling boil over high heat.
- 3
Skim any grey foam from the surface using a slotted spoon.
- 4
Lower the heat, cover with a lid, and simmer gently for 90 minutes.
- 5
Transfer the tender ham hock to a board to cool slightly.
- 6
Tip the rinsed pearl barley into the simmering ham stock.
- 7
Add the onion, leek, carrots, swede, potatoes, and celery to the pot.
- 8
Shred the warm ham from the bone, discarding skin, fat, and gristle.
- 9
Return the shredded ham meat to the pot with the vegetables.
- 10
Simmer uncovered for 30 minutes until vegetables and barley are completely tender.
- 11
Stir in the black pepper and chopped fresh parsley before serving hot.
Chef's tips
Taste the broth before adding any extra salt, as the cured ham hock naturally seasons the entire pot. If the soup becomes too thick as the barley swells, simply add a splash of boiling water to loosen it.
Ingredient substitutions
- ham hock → bacon collar or thick-cut gammon steak cut into chunks
- pearl barley → soup mix containing dried split peas and broth grains
- swede → turnip or extra carrots
Storage
Store cooled soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium heat on the hob, adding a splash of water if the barley has thickened.
Common mistakes to avoid
- •Adding table salt early in cooking before tasting the reduced ham stock.
- •Boiling the soup vigorously instead of simmering, which makes the ham stringy and tough.
- •Cutting root vegetables into uneven chunks so they cook at different rates.
Serving suggestions
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