Pea & Ham Slow Cooker Soup

Ingredients

• 500g dried split peas
• 1 meaty ham hock or leftover ham bone
• 1 onion, finely chopped
• 1 carrot, diced
• 2 celery sticks, diced
• 2 garlic cloves, minced
• 2 bay leaves
• 2 litres water
• Black pepper
• Parsley, to serve

Method

1. Add split peas to the slow cooker and nestle the ham hock in the centre.
2. Scatter onion, carrot, celery, garlic and bay leaves around the ham.
3. Pour over the water.
4. Cook on LOW for 8–10 hours (or HIGH for 6 hours).
5. Remove the ham, shred the meat and discard the bone/skin.
6. Lightly blend the soup a few times to thicken while keeping texture.
7. Return the shredded ham to the pot and season with pepper.
8. Serve with parsley and crusty bread.