This slow cooker pea and ham soup recipe is rich, comforting and easy to make. Plus, any leftovers are freezer-friendly.
You can cook this pea and ham soup in the slow cooker on low for 8 hours or on high for 4 hours to speed things up a little.
Ingredients
Method
Place ham hock, celery, carrot, onion, garlic, 2 cups of the frozen peas, the stock and 1½ cups (375ml) water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 8 hours (or on high for 4 hours)
Remove ham hock from cooker; shred meat using two forks. Discard skin, fat and bone.
Using a stick blender, blend soup until almost smooth, leaving some chunks of carrot and a few peas unblended.
Return shredded ham to cooker with remaining peas and the zucchini. Cook, covered, on high for 20 minutes. Season to taste.
To serve, divide soup among bowls; top with parsley.
Key ingredients in slow cooker pea and ham soup
Ham hock: The star of the soup, ham hock is the lower portion of the pork leg which includes the meat, fat and bone. Most ham hocks have been cured, smoked or both, but fresh hocks are sometimes available. We use smoked ham hock in this soup recipe.
Peas: Frozen peas are an inexpensive staple food, adding a slight sweetness and mellow flavour.
Chicken stock: Choose a good quality chicken stock for the soup’s base, or make your own using this recipe.
Can you freeze pea and ham soup?
This slow cooker pea and ham soup is freezer-friendly for easy winter meals. Simply freeze in containers at the end of step 4. Defrost the soup in the fridge and reheat in a saucepan or in the microwave.
Serving suggestion
Serve this pea and ham soup with two-ingredient yoghurt flatbread or other crusty rustic bread to mop up the delicious broth.
