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How to make Slow cooker pea and ham soup

Yield = 4
Prep 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.