Allowing busy people to plan and cook meals in advance, slow cookers also enables the use of cheaper cuts of meat. Petra’s Pea and Ham Soup can be made in advance and frozen, meaning there’s always something tasty available for dinner.
1 large ham hock
1 onion, finely diced
2 carrots, chopped
2 sticks celery, chopped
2 cups split peas, well rinsed
1 large clove of garlic, finely chopped
10 cups of water
Salt and freshly ground black pepper to taste
Place the split peas on the bottom of the slow cooker
Add the garlic, carrots, celery onion and ham hock.
Cover with water and season to taste
Cook on low for 6-8 hours. The meat will become tender and fall off the bone.
Remove bone and fat. Chop the meat and return to soup.
Serve with crusty bread – simple yet delicious.
If you don’t have a slow cooker then this recipe can be made on the stove top.