This is such a versatile and satisfying soup for the whole family to enjoy, especially ideal for cooler months. The best thing about this recipe is that you can add or/and substitute your favorite vegetables depending on what you have got in your fridge . I like to cook a big pot of this soup and save some to put in the freezer for later. This is a really filling soup, ideal for both lunch and dinner.

Ingredients:
500g vegetable soup mix of your choice ( I use King traditional vegetable soup mix)
50g of butter
4 large potatoes chopped
3 large carrots chopped
4 medium celery stalks chopped
12 brussel sprouts chopped (or cabbage if prefer)
1 large onion finely chopped
8 cups Bacon hock stock
2 tsp paprika
Salt and pepper to taste

Directions:

1) Slow cooked bacon hock on low for 6 hours. Set bacon hock stock aside. Take bacon off the hock, chop into medium size, set aside.

2) Finely chop the onion and then fried with butter. Set aside.

3) Chop up carrots, potatoes, celery and brussel sprouts into medium size. Set aside.

4) Put the bacon hock stock into a large pot. Dump in the vegetable soup mix. Add fried onion, chopped carrots, potatoes, celery and brussel sprouts. Add in salt, pepper and paprika.

5) Bring everything to boil, then simmer gently for a further 30 - 45 mins or until carrots and potatoes are soft. Lastly, add in the chopped bacon.

6) I serve this soup with some cheesy bread on the side. It tastes so good.