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🍲 Green Vegetable Stew with Pork Hock

600 kcal · 30 min · 4 servings

Ingredients

• 1 small pickled ham hock (approx. 600 g)
• 1 bay leaf
• 1 clove
• 1 tsp peppercorns
• 1 onion
• 800 ml meat broth
• 200 g broad beans (split)
• 200 g white cabbage
• 250 g floury potatoes
• 200 g peas (fresh or frozen)
• 1 clove garlic
• salt
• nutmeg (freshly grated)
• pepper (from the mill)

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Rinse the pork hock under running water.
3. 3. Place the pork hock in the boiling water along with a bay leaf, cloves, and peppercorns.
4. 4. Ensure the meat is completely covered with water.
5. 5. Simmer the meat at a temperature just below boiling for about one and a half hours.
6. 6. Bring the meat broth back to a boil.
7. 7. Rinse the beans and drain them well.
8. 8. Wash the savoy cabbage and remove the tough stems.
9. 9. Cut the savoy cabbage into thin strips.
10. 10. Add the savoy cabbage and beans to the broth.
11. 11. Simmer everything for about ten minutes.
12. 12. Remove half of the vegetables from the soup and set them aside.
13. 13. Peel the potatoes and wash them.
14. 14. Cut the potatoes into small cubes.
15. 15. Add the potatoes, the remaining beans, and the peeled garlic to the soup.
16. 16. Simmer everything for another fifteen minutes until the vegetables are tender.
17. 17. Blend the soup until smooth.
18. 18. Season the soup to taste with salt, ground nutmeg, and black pepper.
19. 19. Remove the meat from the cooking water and let it cool slightly.
20. 20. Carefully separate the meat from the bone.
21. 21. Remove the skin from the meat.
22. 22. Cut the meat into small pieces.
23. 23. Return the meat to the pea soup along with the remaining vegetables.
24. 24. Heat the stew through once more.
25. 25. Serve the stew on plates.
26. 26. Enjoy the stew with a fresh whole wheat baguette and butter.

Nutrition per serving

• kcal: 600
• Protein: 61 g · Fett/Fat: 28 g · Carbs: 25 g