Pea & Ham Soup

Pea & Ham Soup
Serves: 
4-5 plus left overs
Cooking Time: 
up to 10 hours
Ingredients: 
  • 1 Fabbris smoked ham hock
  • 500g dried split peas
  • 1/4 tsp salt
  • 3/4 tsp black pepper
  • 2 garlic cloves, minced
  • 2 bay leaves, dried or fresh
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 8 cups water

Garnishes/Serving:

  • Parsley, finely chopped
  • Crusty bread
Method: 
  1. Place peas in your choice of cooking device (slow cooker, stove top, pressure cooker) and place ham hock on top. Scatter all other ingredients around the ham hock, then pour water over everything.
  2. Slow cook for 8 to 10 hours on LOW or 6 hours on HIGH. Alternatively, cook for 2.5 hours on low on the stove, or 1 - 1 hour 20 mins in a pressure cooker/Instant Pot on HIGH.
  3. Remove the ham hock and shred the ham meat, discarding the bone and any fatty skin. Remove bay leaves.
  4. Return the shredded ham to the slow cooker and stir. Taste the soup and add more salt if needed, as the soup gets a lot of salt from the ham hock.
  5. Serve garnished with parsley and with crusty bread for dunking. Enjoy!
Results may vary.