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