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
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.
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.
Shred ham, discarding skin and bones. Return ham meat to slow cooker with spinach. Stir to combine.
Serve with crusty bread.