Slow Cooker Pea & Ham Soup

A hearty and healthy Slow Cooker Pea & Ham Soup that can be prepped in the morning and ready for dinner at night... the perfect winter soup!

5 from 8 votes

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Course: Dinner, Lunch, Soup

Cuisine: western

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: serves

Calories: 249kcal

Cost: $10

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.

RECIPES NOTES & TIPS

INGREDIENTS INFO:

Ham hock – sometimes called a pork knuckle.
Brown onion – also called yellow onion.
Split peas - rinsed well. You can use either green or yellow split peas. Both have a similar nutritional content and cooking time, green peas are slightly sweeter.

RECIPE TIPS:

Pureeing the soup is optional but recommended. It changes the soup from a broth and chunky vegetable texture to a rich, hearty, thick and creamy soup.
If using a hand held blender in the slow cooker, be careful of splashes as the soup will be hot!
If using a food processor or Thermomix to blend, do so in batches once the soup has cooled slightly to avoid steam build up and splashes!
Store in an airtight container in the fridge for up to 3 days.
Freeze soup once it has cooled, in an airtight container for up to 3 months. Allow to defrost, then reheat in the microwave or on the stove top.