Slow cooked split pea soup
Prep:
30 mins
Cook:
390 mins
This soup makes a large amount and freezes well for further down the line.
2.5l chicken stock
900g dried split peas, rinsed and drained
1 medium onion, finely chopped
4 small carrots, finely chopped
1 celery stalk, finely chopped
½ red pepper, finely chopped
4 cloves garlic, minced
1 tsp dried thyme
2 dried bay leaves
2 small ham hocks, (from butchers) with several slits cut into skin
Salt and ground pepper
In a medium pot, bring stock to a boil, then carefully pour into the slow cooker.
Add the split peas, onion, carrots, celery, pepper, garlic, thyme, bay leaves, and ham hocks.
Season with salt and pepper.
Cover and cook on medium for 6 hours until the split peas are creamy, stirring occasionally if possible though not required.
Remove the ham hocks from the slow cooker.
Using a fork, separate the meat from the bone and skin then dice the meat.
Discard the bay leaves.
Lightly mash the peas with the back of a wooden spoon.
Return ham to soup, stir and season to taste with salt and pepper.
Serves
10
Preparation Time
30 minutes
Cooking Time
390 minutes
Main ingredients
Pork, Vegetables
Recipe Type
Dessert, Easy, Family Dinners, One Pot, Slow cooking
Level of Difficulty
Easy
