• Rinse split peas until water until water runs clear
• No need to pre-soak peas
• Add rinsed peas to slow cooker
• Add onion and bacon/ham chunks
• Add water - water it takes to fill your slow cooker to approx 1 inch from the top
• I used 6 cups in a 6L slow cooker
• Cook on HIGH for approx 8hrs. Discard the hock fat & bones towards the end & just return the super tender, shredded ham back to the pot for the final hour.
• Stir occasionally during cooking time.

Notes

• Serve with crusty bread rolls
• No need to pre soak the peas - I do thoroughly rinse them first though in a colander
• We only use green split peas but you can use yellow if you want. (DRIED SPLIT PEAS not green vegetable type frozen peas)
• I cook on HIGH all day right through until peas are fully broken down 6-8hrs - then down to low until I’m ready to serve. Never fails
• We love it super thick (hence 2 bags) in a 6L cooker, if you don’t then using 1 bag is fine
• This soup will happily sit in ‘keep warm’ setting after cooking (for 2-4hrs max.) then get lefotvers into the fridge. Great for family members who eat at different times
• Leftovers freeze great in portions & microwave or stove to reheat for cheap winter lunches or frozen dinners