An old-fashioned classic brought up to date in a slow cooker. Perfect for a wintry day, this delicious and filling soup is made with dried split green peas and smoked gammon. Freeze any leftovers in handy portions in sealed containers for reheating on another day.
Slow Cooker Pea and Ham Soup
Ingredients
Instructions
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Heat sunflower oil in a large non-stick pan. Fry onion, celery, and carrots on
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high heat for 4–5 minutes until starting to soften. Transfer to the slow cooker.
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Rinse split peas under cold water, then add to the slow cooker along with the
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vegetables, water, and herbs. Season generously with pepper.
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Nestle the Meon Valley Butchers Homecooked Smoked gammon joint in the center of the slow cooker. Cover and cook on
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High for 5–6 hours. If peas appear dry after 3–4 hours, add an extra 100ml
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of boiling water and continue cooking.
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When done, remove the gammon carefully using tongs and set aside.
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Stir the soup well, crushing the peas to create a thick purée. Add more
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boiling water if needed for desired consistency. For an extra smooth soup,
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blend with a stick blender.
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Shred the gammon and stir some into the soup. Ladle into bowls,
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top with remaining smoked gammon, sprinkle with parsley and black pepper.
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Reheat leftovers with extra water to prevent thickening.
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Enjoy this hearty, comforting soup perfect for cold days!
