Bacon and Tomato Soup

2kg fresh tomatoes, peeled and diced.
1kg ham hock
3 litres water
3 litres beef stock
1.5 cups soup mix with barley
3 tablespoons pepper steak mix
Peel the tomatoes by scalding them in a shallow pot of boiling water, it needs to be just deep enough to immerse them. Leave them to simmer for 1 minute then take them from the water with a slotted spoon. Peel them carefully as they will be hot. Use a small sharp knife to break the skins and then the skins should just peel away.
Put the ham hock in the water and bring the water to the boil. Add the soup mix to the boiling water. Add the peeled and diced tomatoes. Add the stock or the stock cubes and boiling water. Add the pepper steak mix. Allow to simmer for another 60 minutes. Remove the ham hock and cut the meat into small pieces, return the meat to the soup. Discard the bones and fat. Taste and adjust the seasoning. Serve.