Smoky Jo soup
Photo by Annabel Langbein media
Simmering a ham hock long and slow for a couple of hours, then using the cooking liquid as a stock for the soup is something our grandmothers used to do and it's a great way of making a cheap cut go a long way. Chipotle chillies add a lovely smokiness, but this soup is still excellent without them.
- Place ham hock in a large soup pot, cover with water and bring to a boil. Cover and simmer for about 2 hours, adding more water if needed. If using dried chipotle chillies, pour ½ cup boiling water over them and leave to soak for 30 minutes. Lift ham hock out of liquid, reserving liquid. Cool ham and cut into small chunks, discarding skin and fat. Heat oil in a large pot and gently cook onions with garlic, fennel seeds, cumin seeds and smoked paprika until softened but not browned (about 5 minutes). Add chorizo and chopped ham and cook another 1-2 minutes. If using chipotle chillies, lift out of soaking liquid and chop, discarding seeds. Add to soup with their soaking liquid. Add beans and tomatoes to the pot along with 3 cups of the cooking liquid from the ham hocks. Cover and simmer for 30 minutes to develop flavours.
- When ready to serve, adjust seasoning with salt and pepper to taste and divide among serving bowls.
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