PEA & HAM SOUP (Slow-Cook Method)
Equipment
Ingredients
- 500 grams green or yellow split peas, rinsed and drained well
- 1 large ham or bacon hock
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and sliced
- 2 stalks celery, washed and sliced
- 2 potatoes, peeled and diced
- 8 cups water or light chicken or vegetable stock
- 2 bay leaves or bouquet garni including rosemary and/or sage
- Salt & pepper to taste
Optional:
- 4 cooked medium smoked sausages, sliced (I used chorizo)
- 1 beef stock cube or dash of Tabasco
Instructions
- Turn the slow cooker on to low to pre-warm while preparing the ingredients.
- Scatter the split peas into the slow cooker. Add the ham or bacon hock, onions, carrot, celery, potatoes, water or stock, bay leaves or bouquet garni and stir to mix the ingredients.
- Cover and cook on low for 7-9 hours, or on high for 4-5 hours. During that time, the peas will slowly disintegrate and become mushy.
- Carefully remove the ham bone, cover and set aside until cool. Pull away and discard any thick skin. Pull the meat off the bone and shred or chop. Remove the bay leaves or bouquet garni.
- Using a potato masher, mash the soup ingredients to make a chunky soup. Or, if you prefer a smoother soup, whiz some or all of the mixture with a stick blender or processor until you reach the desired texture.
- Stir in the shredded ham and add sliced sausages (if using). Season with stock cube or Tabasco (if using) and salt and pepper to taste. Add more water if you want a thinner consistency. Serve hot with toast or chunky bread.
Notes
Note: This soup thickens markedly as it cools – this is totally normal. A gentle reheat will thin it down again, though you may want to add more water.
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