RECIPES PORK LUNCHES &... SLOWCOOKER RECIPES

Slow Cooker Pea and Ham Soup

Slow Cooker Pea and Ham Soup

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.8 based on 371 ratings.

Ingredients

  • 2 Onion
  • 2 Celery Sticks
  • 2 Carrots
  • 1 Ham Hock 1000 gram
  • 2 Potatoes, Medium Size or sweet potato
  • 8 cups Chicken Stock
  • 1 Split Peas 500 Grams) yellow or green

Nutrition Information

Qty per
304g serve
Qty per
100g
Energy 303cal 100cal
Protein 12.9g 4.2g
Fat (total) 2.01g 0.66g
 - saturated 0.4g 0.13g
Carbohydrate 35g 11g
 - sugars 6.7g 2.2g
Dietary Fibre 5.7g 1.9g
Sodium 348mg 114mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I love love love Slow Cooker Pea and Ham Soup in the winter or even in the autumn. I make a huge batch at the beginning of winter and freeze it into single serves so I can have a hot lunch whenever I like.

Sometimes, hubby takes a serve for lunch with a crusty bread roll. You can buy ham hocks from the deli section of your local supermarket. Make sure after a few hours of cooking you remove the fatty skin!

How to Make Slow Cooker Pea and Ham Soup Fart Free:

Many people are reluctant to eat Pea and Ham Soup as it makes them a bit gassy!  But we know just how to eliminate that!  Make sure you soak the peas overnight, then dispose of the water – don’t use the same water in the slow cooker – it is this water that is full of farts!  Rinse well and then use!

Freezing Instructions for Pea and Ham Soup:

Allow the soup to cool to room temperature.  Grab some medium-sized zip lock bags.  3/4 fill each bag with the soup.  Seal well and freeze on a flat surface until frozen.  Then stack the soup upright (so it doesn’t take up much room in the freezer).

Make sure you write on the bag the name of the contents and the used by date.  Pea and Ham Soup will freeze well for up to six months.

Slow Cooker Pea and Ham Soup

Method

  1. Rinse the split peas well and if you have the time, soak them in water in the fridge overnight.

  2. Discard the water and add to the slow cooker.

  3. Put the ham hock into the pot or slow cooker and cover with chicken stock.

  4. Allow the hock and peas to cook on high for four hours.

  5. Roughly chop the vegetables and add them to the slow cooker.

  6. Turn it onto low, and cook for another four hours or until the peas have melted (stir every few hours) and the hock is starting to fall apart.

  7.  Using tongs, remove the ham hock from the slow cooker and remove and discard the skin.

  8. Chop the ham up into chunky pieces and add back to the slowcooker and season to taste.

Recipe Hints and Tips:

  • Slowcooker Pea and Ham Soup freezes well.  Allow to cool and either 3/4 fill a ziplock bag or pour into single serve chinese containers.  Freeze for up to four months.
  • Serve with slices of cheesy toast.
About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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