HAM HOCK SLOW COOKER SOUP

SERVES 6-8

PREP AND COOK:

LOW, 11 HOURS, 25 MINS; HIGH, 9 HOURS, 25 MINS

2 onions, finely chopped 1 small fennel, finely chopped 1 large carrot, peeled, finely chopped

3 stalks celery, finely chopped 1 dried bay leaf

¹⁄³ cup tomato paste

1 cup dried soup mix (200g) 1kg smoked ham hock

1 litre (4 cups) chicken stock 1 bunch English spinach, trimmed, washed, shredded Crusty bread, to serve

1 Place onions, fennel, carrot, celery and bay leaf in the removable bowl of a 5 to 6-litre capacity slow cooker. Stir in tomato paste and soup mix. Top with the ham. Pour over stock and 1½ litres (6 cups) water. Cover with a lid.

2 Cook on Low for 10 to 11 hours, or on High for about 8 to 9 hours, or until ham is tender and falling away from the bone. Remove ham from the soup and let cool slightly.

3 Shred ham, discarding skin and bones. Return ham meat to the slow cooker with spinach. Stir to combine.

4 Serve with crusty bread.