The best slow cooker pea and ham soup

This delicious soup is absolutely ideal for making in bulk and serving up to a group of hungry people. With a super simple method and an easy amount of ingredients, this recipe makes for a fantastic weeknight meal.

You can try this pea and ham soup as a main or simply as a starter if you are looking for something lighter. As long as you serve it up with a side of crusty bread to soak up every last drop! Enjoy!

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 chicken style liquid stock
• 1 dried bay leaf
• Chopped fresh flat-leaf parsley, to serve
• Crusty bread, to serve

Method

1. Heat oil in 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.
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.
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. Sprinkle with fresh parsley and crusty bread.