Vegetable broth

vegetable soup

vegetable soupWhat can you get for a 90p Hock? A delicious Vegetable Broth. Full of wholesome goodness. We used carrots, cabbage, parsnips and onions in this recipe, but quite honestly use whatever you have in the larder at the time.

Always keep a bag of red lentils or pearl barley handy as it thickens the broth with goodness. Serve with crusty bread ham sandwiches using the cooked ham from the hock. Serve with sandwiches, wraps or crusty brown bread. Use the ham for snacks.

Price: £5.93 or £1.98 per portion

Serves: 4

Total time: 90 minutes


  • 6 black peppercorns
  • 1 bunch herbs
  • 1 hock (soaked overnight in cold water)
  • 4 carrots – small (peeled and sliced)
  • 2 parsnips – small (peeled and sliced)
  • Red lentils 6 tablespoons
  • Cabbage (washed and finely sliced)
  • 1 can white beans (drained)
  • 3 bay leaf
  • 2 carrots (washed, top and tailed)
  • 2 onion (peeled and sliced)


  • To make the stock: Drain the water the hock was soaked in overnight. Cover with fresh water
  • Add the bay leaf, herbs, half the carrots and onions and black peppercorns. Bring to boil, turn down the heat and cook hock for approx 2 hours
  • The stock should be well reduced and flavoursome. Strain the stock into a clean measuring jug
  • Add enough vegetable or chicken stock to make up to 2 litres
  • Place stock into a clean saucepan. Add all the rest of the ingredients. Bring to boil, turn down heat and simmer for 15 minutes
  • Taste , season if necessary
  • Serve in warm bowls
  • Can be frozen in individual portions
  • The Hock should be prepared by removing all the fat and then slice or pull off the meat. Serve in sandwiches