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Slow Cooker Ham Hock and Golden Split Pea Soup | DadTheFoodie

Slow Cooker Ham Hock and Golden Split Pea Soup recipe photograph

Instructions

Rinse the split peas in a sieve under cold running water and pick out any discoloured peas or stones. There is no need to soak them.
Put the carrots, celery, leek, onion, potatoes and garlic into a 5.5-litre slow cooker. Add the rinsed split peas, bay leaves, thyme and black pepper.
Place the ham hock on top of the vegetables and pour in the hot stock. The hock should be mostly covered; do not add salt, as the ham and stock may already be salty.
Cover with the lid and cook on low for 8 hours, until the split peas are soft, the vegetables are tender and the meat pulls easily from the bone.
Lift the ham hock on to a plate. Remove and discard the skin, fat, bone and any gristle, then shred the meat into bite-sized pieces. Remove the bay leaves from the slow cooker.
Stir the mustard and lemon juice into the soup. If you prefer a smoother texture, mash a small amount of the soup against the side of the cooker with a potato masher, leaving plenty of whole vegetables and peas.
Return the shredded ham to the slow cooker, stir through the parsley and check the seasoning. Add salt only if needed, then serve hot with crusty bread.

Equipment needed

Recommended slow-cooker size: 5.5 litre

5.5-litre slow cooker
Sieve
Large plate
Sharp knife
Chopping board
Potato masher

Swaps and substitutions

Smoked ham hock → Unsmoked ham hock or 600 g cooked, shredded ham
If using cooked ham, add it for the final 30 minutes so it does not dry out; adjust the stock seasoning carefully.
Yellow split peas → Green split peas
They can be used in the same quantity, although the soup will have a slightly earthier colour and flavour.
Leek → An extra medium onion
The finished soup will be a little less sweet and mellow.
English mustard → Dijon mustard
Use the same quantity for a slightly smoother, less sharp flavour.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze in suitable portions for up to 3 months. The soup thickens as it stands, so add a splash of water or stock when reheating if needed. Defrost: Defrost portions covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.
Reheating: Defrost thoroughly in the fridge before reheating. Reheat in a saucepan over a medium heat, stirring regularly, or in the microwave in covered portions, until piping hot throughout. Do not leave cooked soup in the slow cooker to cool overnight.
Leftover ideas: Use thick leftover soup as a filling for a baked potato, or loosen it with extra stock for another lunch. It can also be blended until smooth for a different texture.

Allergen information

Check the stock and mustard labels for celery, mustard and other allergens. Serve with gluten-free bread if required, and check that the ham hock is suitable for your dietary needs.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 480 min
Servings: 6

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Ingredients

Recipe serves 6

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 kg smoked ham hock
300 g yellow split peas, rinsed and checked for any stones
2 medium carrots, peeled and diced
3 sticks celery, trimmed and diced
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
300 g floury potatoes, peeled and cut into 2 cm chunks
2 garlic cloves, finely chopped
1.5 litres hot low-salt chicken or vegetable stock
2 bay leaves
1 teaspoon dried thyme
½ teaspoon ground black pepper
1 tablespoon English mustard
1 tablespoon lemon juice
15 g fresh parsley, chopped

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Slow cooker

Tags: Slow cooker, Soup, Ham, Split peas, Family meals, Batch cooking, Freezer friendly, Winter recipes

Slow Cooker Ham Hock and Golden Split Pea Soup

Name: Slow Cooker Ham Hock and Golden Split Pea Soup
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 1 kg smoked ham hock; 300 g yellow split peas, rinsed and checked for any stones; 2 medium carrots, peeled and diced; 3 sticks celery, trimmed and diced; 1 large leek, washed and sliced; 1 medium onion, peeled and finely chopped; 300 g floury potatoes, peeled and cut into 2 cm chunks; 2 garlic cloves, finely chopped; 1.5 litres hot low-salt chicken or vegetable stock; 2 bay leaves; 1 teaspoon dried thyme; ½ teaspoon ground black pepper; 1 tablespoon English mustard; 1 tablespoon lemon juice; 15 g fresh parsley, chopped

A hearty family soup made with tender ham hock, golden split peas, carrots, celery, leek and potato. The split peas thicken the broth naturally while the ham adds plenty of savoury flavour without needing extra salt.

Prep: 20 min
Cook: 8 hrs
Total: 8 hr 20 min
Servings: 6

Equipment

Slow-cooker size: 5.5 litre

5.5-litre slow cooker
Sieve
Large plate
Sharp knife
Chopping board
Potato masher

Ingredients

1 kg smoked ham hock
300 g yellow split peas, rinsed and checked for any stones
2 medium carrots, peeled and diced
3 sticks celery, trimmed and diced
1 large leek, washed and sliced
1 medium onion, peeled and finely chopped
300 g floury potatoes, peeled and cut into 2 cm chunks
2 garlic cloves, finely chopped
1.5 litres hot low-salt chicken or vegetable stock
2 bay leaves
1 teaspoon dried thyme
½ teaspoon ground black pepper
1 tablespoon English mustard
1 tablespoon lemon juice
15 g fresh parsley, chopped

Substitutions

Smoked ham hock → Unsmoked ham hock or 600 g cooked, shredded ham (If using cooked ham, add it for the final 30 minutes so it does not dry out; adjust the stock seasoning carefully.)
Yellow split peas → Green split peas (They can be used in the same quantity, although the soup will have a slightly earthier colour and flavour.)
Leek → An extra medium onion (The finished soup will be a little less sweet and mellow.)
English mustard → Dijon mustard (Use the same quantity for a slightly smoother, less sharp flavour.)

Instructions

Rinse the split peas in a sieve under cold running water and pick out any discoloured peas or stones. There is no need to soak them.
Put the carrots, celery, leek, onion, potatoes and garlic into a 5.5-litre slow cooker. Add the rinsed split peas, bay leaves, thyme and black pepper.
Place the ham hock on top of the vegetables and pour in the hot stock. The hock should be mostly covered; do not add salt, as the ham and stock may already be salty.
Cover with the lid and cook on low for 8 hours, until the split peas are soft, the vegetables are tender and the meat pulls easily from the bone.
Lift the ham hock on to a plate. Remove and discard the skin, fat, bone and any gristle, then shred the meat into bite-sized pieces. Remove the bay leaves from the slow cooker.
Stir the mustard and lemon juice into the soup. If you prefer a smoother texture, mash a small amount of the soup against the side of the cooker with a potato masher, leaving plenty of whole vegetables and peas.
Return the shredded ham to the slow cooker, stir through the parsley and check the seasoning. Add salt only if needed, then serve hot with crusty bread.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze in suitable portions for up to 3 months. The soup thickens as it stands, so add a splash of water or stock when reheating if needed. Defrost: Defrost portions covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.

Defrost thoroughly in the fridge before reheating. Reheat in a saucepan over a medium heat, stirring regularly, or in the microwave in covered portions, until piping hot throughout. Do not leave cooked soup in the slow cooker to cool overnight.

Use thick leftover soup as a filling for a baked potato, or loosen it with extra stock for another lunch. It can also be blended until smooth for a different texture.

Allergen information

Check the stock and mustard labels for celery, mustard and other allergens. Serve with gluten-free bread if required, and check that the ham hock is suitable for your dietary needs.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Ham Hock and Golden Split Pea Soup

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Ham Hock and Golden Split Pea Soup

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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