Grandmas Pea and Ham Soup

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Ingredients

  • 1 tablespoon olive oil        
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, diced
  • 2 leeks, finely sliced
  • 2 carrots, finely sliced
  • 300g sebago potatoes, peeled, diced
  • 650g ham hock
  • 1 cup green split peas, washed & rinsed
  • 3 cups chicken or vegetable stock
  • 3 cloves
  • 2 dried bay leafs
  • 1/4 bunch flat-leaf parsley
  • 1 tsp sea salt
  • 1 tsp black pepper

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Method:

Preferred Method

  1. Heat oil in a large frying pan on a medium heat. 
  2. Saute onion until softened, add garlic, celery, leeks, carrots and potatoes cook for 3 minutes.
  3. Transfer to the bowl of your slow cooker and add all other ingredients. Cook on low for 6 hours.
  4. After 6 hours, remove ham hock and shred the ham. Discard of the bone and return the ham back to the soup. Cook the soup for another hour on low until the ham and peas are tender. 
  5. Add parsley when serving.

Quick & Easy Method (great if you are short on prep time)

  1. Place all the ingredients in the slow cooker and cook on low for 6 hours.
  2. After 6 hours, remove ham hock and shred the ham. Discard of the bone and return the ham back to the soup. Cook the soup for another hour on low until the ham and peas are tender.
  3. Serve and enjoy

Note: I blend my soup up after cooked however you don't have to!

I also freeze my leftover ham hock bones and use them for broth later down the track.