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