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Ham hock, barley & silverbeet soup


  • Soak the pearl barley overnight in cold water. When ready, drain well and set aside.
  • Then heat the oil in a large heavy-bottomed pot and gently saute the onion, carrots and celery until softish. Add the ham hock with the bay leaves and 2 cups stock. Bring to the boil and rapidly simmer for 1 hour, turning the hock now and again. Then remove the ham hock and, when cool enough to handle, cube the meat and set aside, discarding the skin and any fat.
  • Add the pearl barley to the soup. Mix well and cook for another 20-30 mins until the barley is tender. Then add the chopped ham and silverbeet. Mix well and gently cook until the silverbeet wilts, adding more stock if needed. Taste for seasoning.
  • Serve with good crusty bread on the side.


  • 1 cup pearl barley
  • 1 tbsp olive oil
  • 1 very large onion, diced
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 750 gm smoked ham hock
  • 2 bay leaves
  • 2-2½ litres chicken stock
  • 4 silverbeet leaves, finely sliced
  • freshly ground salt & pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm