Slow Cooker Pea and Ham Soup
A hearty and healthy Slow Cooker Pea and Ham Soup that can be prepped in the morning and ready for dinner at night... the perfect winter soup!
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Servings: 6 serves
Calories: 249kcal
Cost: $10
Equipment
- slow cooker (crock pot)
Ingredients
- 2 cups split peas green or yellow, 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
- 2000 ml (8 cups) vegetable stock liquid
Instructions
- Place the rinsed split peas into the base of the slow cooker.
- Add the ham hock, chopped carrots, celery and brown onion.
- Pour the vegetable liquid stock over the top of the hock and vegetables.
- 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.
Notes
RECIPES NOTES & TIPS
- Blending the soup gives it that classic thick, creamy texture, but it’s completely optional.
- Always remove the ham hock before blending to avoid hitting the bone.
- If using a stick blender, blend slowly to prevent hot splashes.
- For food processors or Thermomix, blend in batches once slightly cooled.
- If the soup thickens too much, stir through a little extra hot stock or water.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled soup in airtight containers for up to 3 months.
- Defrost overnight in the fridge and reheat gently on the stovetop or in the microwave.
Nutrition
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
