This traditional pea and ham soup recipe uses split peas, not frozen peas, and is made in the slow cooker. It’s freezer-friendly and serves six.
Ingredients
Method
1.
Rinse split peas under cold water until water runs clear; drain.
2.
Heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Place onion mixture into a 4.5-litre (18-cup) slow cooker; stir in peas and remaining ingredients. Cook, covered, on low, about 8 hours.
3.
Remove ham hock from cooker. When cool enough to handle, remove meat from bone; discard skin, fat and bone.
4.
Shred meat coarsely, return to cooker. Season to taste.
Is this traditional pea and ham soup suitable to freeze?
Yes, this recipe can be frozen.
How to serve this pea and ham soup
Top with coarsely chopped mint leaves, thinly sliced green onions and Greek-style yoghurt.
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