Pea and smoky ham soup

Directions

11: Place the peas, lentils and barley in a bowl. Cover with water and soak for an hour or so,then strain water out.

22: Dice the vegetables

3 3: In a 5.5L slow cooker place the hock in first, followed by the vegetables and soaked grains.

44: Cover the ingredients with warm water and add the stock powder.

55: Cook on HIGH for 8hours.

66: Remove the hock and any bones, cut up the meat and return to soup, giving it a good stir.

77: Taste and season with salt or more stock if needed based on personal preference

88: Cook longer with lid off if it needs thickening

9Enjoy with a slice of fresh bread, buttered

Notes

1Different grains can be used ie green peas or soup mix.

2Bacon stock can be substituted with veggie stock or omitted entirety