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Ingredients
1 brown onion, chopped
2 crushed cloves of garlic
1 tsp dried basil
1 tsp dried oregano
1 stick of celery finely chopped
2 carrots, chopped
1 zucchini chopped
4 medium potatoes
1 smoked ham hock
1 800g tin chopped tomatoes
Stock cube or powder
2 litres of water
50 ml olive oil
¼ cup finely chopped parsley
4 slices of bacon (cut into 5 cm batons and baked until crispy)
Method
Heat a large saucepan then pour in the olive oil, then toss in all the vegetables and fry for 2 minutes or until just soft, then sprinkle in the dried herbs and fry for a further 2 minutes.
Place the ham hock in the pot, add the tinned tomatoes, stock cube and water.
Bring to a boil and turn down to a simmer (without a lid) for 1 ½ hours (add up to another litre of water if necessary)
Serve with a garnish of crispy bacon and sprinkle with chopped parsley.
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