Ham and vegetable soup

Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, celery and garlic. Cook, stirring often, for 7-8 minutes or until soften slightly. Add the ham hock, soup mix and 10 cups (2.5 litres) water. Bring to the boil, skimming off any scum that comes to the surface. Reduce the heat and simmer, partially covered, for 11/2 hours or until the ham meat starts to fall off the bone.

Carefully remove the ham hocks from the soup and set aside to cool slightly. Remove all the meat from the bones and shred. Discard the bone. Return the meat to the pan and stir over a low heat until warmed through. Season with pepper and serve with bread.