Slow cooker pea and ham soup
Whether you are planning an elaborate menu or only planning ahead for tomorrow Slow cooker pea and ham soup. This recipe comes from several decades of participating in in the kitchen. I find that adding a few ingredients to some recipe adds depth to what is usually dull. You might well be on the lookout for lighter meals to produce with your leftovers. Good and gentle Slow cooker pea and ham soup ideal for post-vacation. The elements in this recipe get your tongue pounding, and are very waist-friendly when you want a'bite' following a busy trip. Using several substances as options, this soup has been loaded with a fall and spicy flavor that makes it tasty. The perfect Slow cooker pea and ham soup to warm you up on cold winter days. Excellent for employing leftover. Meals are a important component in your diet plan. You ought to compare the exact sum of the food you normally eat into the serving size recorded on the label. Eating huge servings or parts can lead to fat gain.
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How to make Slow cooker pea and ham soup
Yield = 4Prep time: 0:15
Cook time: 7:10
Total time: 7:25
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 sticks celery, diced
- 300g sebago potatoes, peeled, diced
- 650g ham hock
- 1 cup green split peas, washed, rinsed
- 3 cups Massel chicken style liquid stock
- 1 dried bay leaf
- Chopped fresh flat-leaf parsley, to serve
- Crusty bread, to serve
Method
- Step 1 Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, celery and potatoes. Cook, stirring, for 3 minutes. Transfer to bowl of slow cooker.
- Step 2 Add ham hock, peas, stock, bay leaf and 1 litre cold water. Season with pepper. Cover with lid. Cook on low for 6 hours.
- Step 3 Remove hock from soup. Remove and discard rind and bone. Shred ham. Return ham to soup. Cook on low for 1 hour or until ham and peas are tender. Serve with parsley and crusty bread.
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