The chill is in the air although many are saying it is bitterly cold, particularly in the southern Aussie states.

And when it is cold all I crave is hot nourishing soup. Admittedly I cook soup during all seasons but my mother’s old-fashioned recipes are my go-to favourites in winter and they never fail me. I don’t use a soup maker, I cook my soups in a large pot on the stove. I make enough to freeze as well as drop off a few containers to my younger friends who work full-time. It is a meal on its own, tasty, full of goodness and satisfying. My soups are fabulous for low-budget families or people living solo, like me.

I cook vegetarian soups but for non-vegans, I use my mother’s Beef Bone or Ham Hock soup recipe.

Both recipes have been family favourites since I was a young girl and I carry on the legacy. I adore them both. Sometimes I add extra ingredients depending on what’s in the fridge. I don’t like waste and tend to add any extra vegetables on hand.

My soup choice also depends on what bones are available. Some supermarkets, even butchers, don’t always have beef bones in stock so when they do I grab one or two and freeze them. Lately, the shelves are stocked with smoked ham hocks and they have plenty of meat on them.

Recipes and Ingredients for Beef Bone soup and Ham Hock soup:

The recipes are in my head and I will provide approximate measurements but I always use my large lidded 10-litre pot (about 24-28 cm in diameter) for both soups. I have to remember that when I fill the pot with water, with the bones in the pot, to allow enough room to add everything else otherwise it spills over during cooking. I don’t always use liquid stock, but rather stock powder or cubes.

There are many recipes on the internet but this is what I do:

Method

Bring to a boil on the stovetop then reduce heat to simmer for 1 1/2 to 2 hours, depending on if meat is tender. I place the lid slightly askew to allow steam to escape from a small gap between the lid and the pot.

Stir the soup about every 20 minutes then after 1 ½ hours test to see if the meat is tender or has begun to fall off the bone. This is important to ensure well-cooked meat.

Once the meat is cooked, leave soup to simmer but take all the bones out of the pot, for both beef and the hock, and place them on a plate to cut off all the soft meat from the bones. With a hock, I cut off any skin and fat.

Return all the cut meat to the pot and stir well. Turn off the heating and allow to stand with the lid on.

I always place my cooled full pot in the fridge overnight. This allows any excess fat to set on the surface ready to be lifted or skimmed off the next day. Use a large spoon or spatula, it is healthier to remove the fat residue.

I do not blend these soups and prefer to have chunky bits to chew like a solid meal but it can be blended.