A flavoursome and hearty soup cooked in the slow cooker. Made from a bacon hock, carrot, celery, onion and pearl barley, this nutritious and tasty soup will keep you going all day. An excellent option for a weekend lunch.
I have fond memories of my Grandma Bonnie making this soup growing up. Often on a rainy day when us kids were all huddled inside, the smell of the bacon hock cooking would cut through our games and have us ready and waiting for lunch!
This Bacon Hock and Barley Soup couldn't be easier. Simply add the ingredients to the base of a slow cooker and let it slowly cook away, before shredding the pork and adding it back in. If you like the sound of this, you might also like to try my Slow Cooker Whole Chicken Soup which uses a similar process.
- Bacon Hock: Available from most supermarkets and butchers, bacon hocks are full of flavour and great value for money.
- Barley: The most readily available variety is pearl barley, which has had the husks removed.
- Celery: If you grow celery or need to use some up, consider chopping and freezing it. That way you can grab a handful out for cooking when you need it.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place all of the ingredients in the base of a large slow cooker.
Cook on high for 6+ hours until the ham is cooked through and falling off the bone.
Remove the hock from the slow cooker and place on a chopping board. Shred the meat, discarding any skin and bones.
Place the shredded meat back into the slow cooker and stir to combine. Remove the bay leaves.
Season to taste then serve in bowls with fresh, chopped parsley on top.
Split peas, packet soup mix or dried lentils would all work in place of barley.
Yes! Allow the soup to cool to room temperature then place in airtight containers or jars with lids. Label with the date and freeze for up to three months.
No, barley is a grain that contains gluten. To make this gluten free, swap the barley for split peas or dried lentils.
Store any bacon hock and barley soup leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until piping hot.
This soup can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating until piping hot.
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- 800g bacon hock
- 1 onion, finely sliced
- 1⁄2 cup barley
- 2 litres water
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 2 bay leaves
- Chopped parsley
- Place all of the ingredients in the base of a large slow cooker.
- Cook on high for 6+ hours until the ham is cooked through and falling off the bone.
- Remove the hock from the slow cooker and place on a chopping board. Shred the meat, discarding any skin and bones.
- Place the shredded meat back into the slow cooker and stir to combine. Remove the bay leaves.
- Season to taste then serve in bowls with fresh, chopped parsley on top.
- Barley can be substituted for split peas, packet soup mix or dried lentils.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 659Total Fat: 47gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 132mgSodium: 2289mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 46g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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