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Joe Booker's soup, a pretty basic affair



  • Put the pork, onions, swedes, carrots, parsnips, potatoes, diced steak, thyme and quite a bit of seasonings with the stock in a very large heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down and simmer for about 1 hour until the beef is very tender and the pork is falling off the bone, adding some water if needed.
  • Then remove the hock and, when cool enough to handle, discard the fat, bones and sinew. Shred the meat and return to the pot with the parsley and peas. Stir well, briefly cook and taste for seasoning.




  • 1 large smoked pork hock, cut in half
  • 2 large onions, cut into small wedges
  • 2 swedes, cubed
  • 3 carrots, cubed
  • 3 small parsnips, cubed
  • 3-4 medium potatoes, peeled & cubed
  • 1 kg stewing steak, diced
  • a few fresh thyme stalks
  • sea salt & freshly ground pepper
  • 1 litre chicken stock
  • 2 litres beef stock
  • 2 tbsp chopped fresh parsley
  • 1 heaped cup frozen peas, thawed


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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