Slow cooker pea and ham soup

Source: http://www.taste, (with some minor amendments from me)

If you haven’t got a slow cooker already, buy one for $50-$60 (the bigger the better) and you’ll find it gets lots of use. This recipe couldn’t be much simpler and tastes amazing on a cold winter’s night.


  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, diced (I used leeks last time)
  • 300g sebago potatoes (or whatever you have), peeled, diced
  • 650g ham hock
  • 1 packet green split peas, washed, rinsed (the original says one cup but if you like your soup spoon-standing-up thick like we do, throw in the whole pack)
  • 3 cups chicken stock
  • 1 dried bay leaf
  • Chopped fresh flat-leaf parsley, to serve
  • Crusty bread, to serve


  • 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 high 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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