- 2 cups yellow split peas rinsed
- 1 (approx 750g) ham hock also known as pork knuckle
- 3 medium carrots peeled and chopped
- 3 celery stalks chopped
- 1 brown onion finely chopped
- 8 cups water
- 3 tsp vegetable stock powder
Place the rinsed yellow split peas into the base of the slow cooker.
Add the ham hock, chopped carrots, celery and brown onion.
Mix the vegetable stock powder into the water and pour over the top.
Allow to cook for 8 hours on low or 6 hours on high.
Remove the ham hock, cut off the fat and discard (along with the bone). Chop the meat roughly and set aside while you puree the soup using a stick blender (optional - see notes). Return the meat to the slow cooker and serve.
RECIPES NOTES & TIPS
Ham hock – sometimes called a pork knuckle
Brown onion – also called yellow onions
Yellow split peas - can be substituted with green peas
Freezing - Let the soup cool completely before pouring it into large microwave containers. When you’re ready to eat your soup, either place the container in the refrigerator overnight to thaw and then reheat in the microwave or stove-top. Alternatively, defrost and reheat directly from frozen.
Pureeing the soup - to make the soup thicker, smoother and creamier, remove the ham hock and shred the meat. While the meat is removed, use a stick blender to puree the soup and then add the chopped meat back into the slow cooker. Pureeing the split peas changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup.
Calories: 249kcal | Carbohydrates: 45g | Protein: 16g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 324mg | Potassium: 820mg | Fiber: 18g | Sugar: 8g | Vitamin A: 5285IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3.1mg