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Few meals feel as comforting as a warm bowl of pea and ham soup on a cold day.
This slow cooker version is thick, smoky, creamy, and packed with tender vegetables and shredded ham. The best part is how little work it takes. Add everything to the slow cooker, leave it to cook, then shred the ham and stir it back through the soup.
Serve it with thick slices of crusty sourdough for an easy winter meal the whole family can enjoy.
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Why You’ll Love This Recipe
- Rich, smoky flavour
- Thick and naturally creamy
- Easy slow cooker preparation
- Filling enough for dinner
- Perfect for cold days
- Great for making ahead
Servings
Serves 6
Ingredients
- 500 grams dried green split peas, rinsed
- 1 smoked ham hock
- 1 brown onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1.5 litres chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon cracked black pepper
- 1 crusty sourdough loaf, to serve
How to Make Slow Cooker Pea and Ham Soup
1. Add Everything to the Slow Cooker
Place the rinsed split peas, smoked ham hock, diced onion, garlic, carrots, celery, chicken stock, dried thyme, and cracked black pepper into the slow cooker.
Stir gently to combine the ingredients around the ham hock.
2. Leave It to Cook
Cover with the lid and cook on low for approximately 8 hours or on high for around 5 hours.
The soup is ready when the split peas are very soft, the vegetables are tender, and the mixture has become thick and creamy.
3. Shred the Ham
Carefully remove the ham hock from the slow cooker and place it on a plate.
Use two forks to remove and shred the tender meat. Discard the bone, skin, and any excess fat.
4. Finish the Soup
Stir the shredded ham back into the soup.
Taste before adding salt because the ham hock and chicken stock may already be quite salty. Add extra black pepper or seasoning only if needed.
Serve hot with thick slices of crusty sourdough.
Tips for the Best Results
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