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Ham Hock & Barley Soup
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| 1 large | ham hock |
| 1.5 L | chicken stock |
| 1.5 L | water |
| 80 ml | olive oil |
| 2 brown onions, chopped | |
| 1 | leek, sliced |
| 5 | garlic cloves, sliced |
| 4 | celery sticks, chopped |
| 1 | carrot, chopped |
| 1 bay leave | |
| 4 | thyme sprigs |
| 1 | cinnamon stick |
| 1/2 tablespoon | fennel seeds |
| 1 tablespoon | ground cumin |
| 1 long red chilli, sliced | |
| 2 tablespoons | tomato paste |
| 400 gr tin | crushed tomatoes |
| 1 L | chicken stock |
| 1/2 cup | brown rice |
| 1 cup | barley |
| Fresh coriander leaves | |
Put hock in a large saucepan
Add 1.5 L stock + water, bring to the boil, cover & simmer for 30 minutes
Discard stock
Remove hock, cool, shred meat & set aside
In the same pot, heat oil, sauté onion, leek, garlic, celery & carrot until golden
Add meat, herbs, spices, tomato paste, tomatoes, rice, barley & stock
Bring to a simmer & cook for 1 hour until pulses soften
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