This is one of the best ways to warm up on a cool winter night and get a good serving of veggies while you’re at it. With just 15 minutes preparation time, this recipe is fantastic for just throwing everything in the pot of the slow-cooker and letting it work its magic.

The delicious and hearty dish is also fairly versatile if you’re up for getting a bit more adventurous. Try adding in different ingredients like corn, carrots or even sweet potato. And if you want a little extra treat, pop a slice of crusty bread in the soup to make sure you sop 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

Method

1. 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 to bowl of slow cooker. 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 into soup. Cook on low for 1 hour or until ham and peas are tender. Serve.