Slow Cooker Pea and Ham Soup

Don't Make These Mistakes

Do not salt until the end.

Soak a very salty hock first.

Thin with hot water; the soup thickens as it stands.

Stir well before serving.

Cooking Slow Cooker Pea and Ham Soup

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1. Put the peas, ham hock, onion, carrots, celery, garlic, water, bay leaves and pepper in the slow cooker.

   Mark done

2. Cover and cook on low for 7 hours, until the peas have broken down and the ham is tender. If your slow cooker runs hot, check at 6 hours.

   Mark done

3. Lift out the hock, shred the meat and return it to the pot, discarding the skin and bones.

   Mark done

4. Remove the bay leaves, stir well, taste for salt and thin with hot water if needed.

   Mark done

After You've Cooked It

Keeps in the fridge for up to 4 days and thickens. Freezes for up to 3 months.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Slow Cooker Pea and Ham Soup

• Crusty bread
• Buttered toast
• Mustard
• Pickles

Still Wondering?

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.