Slow Cooker Pea & Ham Soup
  • Prep time: 7 hours
  • Calories: 760
This is a fabulous 'throw it all in the SLOW COOKER' soup. There's no need to cook the onion separately, it 'sautés' itself in the fat from the ham that rises to the surface. A thick, hearty soup infused with incredible flavour of a locally sourced free range ham hock from our friends at Holy Smoke!
  • 160 g of Green Split Peas
  • 1 of Ham Hock
  • 1 Tbsp of Vege Stock Concentrate
  • 2 of Garlic Clove
  • 1 of Carrot
  • 1 of Leek
  • 3 Stalk of Celery
  • 1 Small Bunch of Flatleaf Parsley
  • 2 of Bay Leaves
  • 1 of Dutch Cream Potatoes

Prepare Ingredients:

Peel and crush garlic. Trim and discard roots and tops of leeks, leaving only the white and light green parts. Cut in half lengthways (see tip) then slice. Trim and medium dice carrot and celery. Pick parsley leaves and roughly chop stems, keeping separate. Peel potato and roughly cut into large chunks.

Add to Slow Cooker:

Place split peas, all vegetables and bay leaves around the ham hock in slow cooker. Mix the vege stock concentrate with the 4 cups water and pour into the slow cooker. Mix well to combine, turn the slow cooker on and cover, cooking on LOW for 6-8 hours.

Shred Ham & Finish Soup:

Remove ham hock and shred ham meat, using a fork. Discard bone and fatty skin. Remove bay leaves. Use a stick blender to blitz the soup 2 or 3 times, this thickens the soup but doesn't make it completely smooth. This is entirely up to your preference; some prefer chunky and others like smooth.

You Plate It:

Roughly chop reserved parsley leaves and add a little to the soup. Return shredded ham into slow cooker and mix through. Taste and add more salt if needed. Serve soup between bowls and garnish with remaining parsley. Enjoy!