Ingredients
2 onions, finely chopped
1 small fennel, finely chopped
1 large carrot, peeled, finely chopped
3 stalks celery, finely chopped
1 dried bay leaf
1/3 cup tomato paste
1 cup dried soup mix (200g)
1kg smoked ham hock
1 litre (4 cups) chicken stock
1 1⁄2 litres (6 cups) water
1 bunch English spinach, trimmed, washed, shredded
Crusty bread, to serve
Method
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Place onions, fennel, carrot, celery and bay leaf in the removable bowl of a 5 to 6-litre capacity slow cooker. Stir in paste and soup mix. Top with ham. Pour over stock and water. Cover with lid.
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Cook on Low for 10 to 11 hours, or on High for about 8 to 9 hours, or until ham is tender and falling away from the bone. Remove ham from soup. Cool slightly.
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Shred ham, discarding skin and bones. Return ham meat to slow cooker with spinach. Stir to combine.
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Serve with crusty bread.
