Submitted by Katrina
Pea and smoky ham soup
Serving: 8
Ingredients
- 3 heaped tsps bacon stock powder (optional)
- 2 large carrots diced
- 2 stalks of celery diced
- 1kg smokey ham hock
- 1 onion diced
- 1 cup yellow split peas
- 1/2 cup red lentils
- 1/2 cup barley
- Water to cover
- Salt to taste
Instructions
- 1: Place the peas, lentils and barley in a bowl. Cover with water and soak for an hour or so,then strain water out.
- 2: Dice the vegetables
- 3: In a 5.5L slow cooker place the hock in first, followed by the vegetables and soaked grains.
- 4: Cover the ingredients with warm water and add the stock powder.
- 5: Cook on HIGH for 8hours.
- 6: Remove the hock and any bones, cut up the meat and return to soup, giving it a good stir.
- 7: Taste and season with salt or more stock if needed based on personal preference
- 8: Cook longer with lid off if it needs thickening
- Enjoy with a slice of fresh bread, buttered
Notes
- Different grains can be used ie green peas or soup mix.
- Bacon stock can be substituted with veggie stock or omitted entirety
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