December 29, 2014
7 hrs 15 mins
1 large onion
4-5 sticks of celery
1 pack of green split peas (500g)
1 Large ham hock (1.1-1.3kg)
1 litre chicken stock (I use salt reduced as the ham is already quite salty)
2.5 litres water
1Finely chop onion and celery.
3Rinse split peas.
4Add all ingredients to slow cooker.
5Cook for low 6 hours.
6Remove bay leaf and ham hock, and shred meat (taking the rind off first).
7Using a hand held blender, half blend the soup, then return the shredded meat to the slow cooker.
8Cook for a further 1 hour.
10NOTE: you will need a big slow cooker for this recipe. Mine is 6.5litres, and the soup just fits.
Submitted by Lisa Valentine
May 15, 2016
This was really easy to make. I soaked the split peas overnight and didn’t put in the bay leaf. It was fantastic!
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