Name: Pea and ham soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h
Yield: 6–8
Cuisine: Australian
Ingredients: 500 g dried split peas; 1.2–1.5 kg ham hock or meaty leftover ham bone; ¼ tsp salt (adjust later); ¾ tsp black pepper; 2 garlic cloves, minced; 2 bay leaves; 1 onion, finely chopped; 1 carrot, peeled and finely chopped; 2 celery sticks, finely chopped; 2 L (8 cups) water; Parsley and crusty bread, to serve

Place peas in slow cooker; push ham in. Scatter remaining ingredients around; pour over water.

Cook 8–10 hours on LOW or 6 hours on HIGH (stove: about 2½ hours on low simmer).

Remove ham bone; shred meat. Discard bone and fatty skin. Remove bay leaves.

Blitz 2–3 times with a stick blender for a thicker but still chunky soup.

Return ham; stir. Adjust salt. Serve with parsley and crusty bread.

Pea and ham soup

Ingredients

Method