This soup might well be one of the easiest soups you will make and it’s a great way to use any leftover ham from your Christmas ham hock. I like put my pea and ham soup in the slow cooker overnight, I find it brings out the flavour of the ham and makes it super delicious. What are you waiting for? Get (slow) cooking!
Makes about 2 litres
1tblsp olive oil
1 onion diced
1 carrot diced
1 celery stalk
1.5kg ham hock
500g dry yellow split peas (rinsed)
3 bay leaves
1. Turn slow cooker on low setting.
2. Heat oil on medium-high heat in a saucepan and sauté onion, carrot and celery for 2-3 minutes or until softened.
3. Transfer to slow cooker.
4. Add the ham hock, the rinsed and drained split peas and fill slow cooker with water.
5. Add the cloves and bay leaves, and cover to simmer on low for 8 hours.
6. After the 8 hours, take the ham hocks out of the soup and remove all ham from bone, chop coarsely and return to soup.
7. By this stage, the pea will have softened and made the soup thick. Depending on the size of your slow cooker, the soup may be quite thick, so you can add more water once the hock has been removed.
8. Remove bay leaves and cloves, serve and enjoy!!
• This soup freezes well, split into one serve snap lock bags, and freeze. It keeps for up to 4 months and is perfect for those nights (or lunches) when you couldn’t be bothered to cook.
• This soup blends into a nice thick, creamy texture so if you prefer a more consistent creamy soup – use your stick blender and blend.