Bacon and Vegetable Soup
Servings 8
Ingredients
- 1 Bacon Hock
- 1 Onion
- 2 Celery Stalks
- 2 Carrots
- 1 Large Kumara
- 500 g Pumpkin
- 1 Kings Vegetable Soup Minx
- 2 c Frozen Corn Kernels
- Pepper
Instructions
- 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, carrots and pumpkin add to the soup pot
- Add the soup mix and frozen corn to the soup pot with 6 cups of water. Cover and simmer for 1 1/2 hours or until the meat falls off the bone easily or cook in a slow cooker on high for 4-6 hours
- 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
- Taste and season with pepper