Bacon and Vegetable Soup

Bacon and Vegetable Soup
5 from 1 vote
Course: Soup
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings (editable): 10
Author: Katie @ The Daily Menu


  • 1 Bacon Hock
  • 1 Onion
  • 3 Celery Stalks
  • 1 Swede
  • 2 Carrots
  • 1 Large Kumara
  • 1 Courgette
  • 1 c Pams Dried Soup Mix (lentils, split peas, barley)
  • 6 tsp Vegetable Stock Powder
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Celery Seeds
  • Pepper


  • Add the bacon hock to a large soup pot or slow cooker
  • Peel and dice the onion, dice the celery. Add to the soup pot
  • Peel and grate the kumara, swede and carrots. Add to the soup pot
  • Grate the courgette and add to the soup pot
  • Add the mixed lentils, barley, split peas to the soup pot
  • Add the vegetable stock powder, onion powder, garlic powder, dried parsley and celery seeds to the soup pot with 8 cups of water. Cover and bring to the boil, turn the heat down and simmer for 1 1/2 – 2 hours. Stir occasionally
  • When the meat can easily be pulled off the bacon bone, remove the bone and slice the meat. Return the meat to the soup. Discard the bone
  • Continue cooking until the barley is fully cooked. Taste and season with pepper