September 08, 2018
Comfort Food, Dinner, Soups/Stews,
Pork, Ham, Vegetables, Fennel, Onions, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Potluck, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat oil in a stockpot over a medium heat and add onion, fennel, carrot, garlic and seeds and cook, stirring occasionally, for 10 minutes or until browned and then add paste and cook, stirring, for 2 minutes before adding ham, stock and water and bring to the boil and then simmer, covered, over a low heat for about 1 hour and 45 minutes, skimming as necessary, until ham is faling away from the bone and using a slotted spoon remove the hock from the soup and cool.
Thickly shred meat and discard bone, and add lentil and pasta to pot and simmer, uncovered for a further 5 minutes, or until pasta is tender and then return ham to the pot with silverbeet and cook, stirring for about 3 minutes or until wilted.
Season with salt and pepper and serve soup with slices for crusty bread.
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