Slow Cooker Ham Hock and Split Pea Soup

Method

Make it happen

1. 01

   For meat soups, use fully thawed meat. Warm olive oil in a pan and soften the onion for 4 minutes; add garlic for 30 seconds.

2. 02

   Transfer to the slow cooker, pour in the stock and add the ingredients as directed.

3. 03

   Add ham hock, split peas, carrots, celery and bay leaf. Use unsalted stock because the ham is salty.

4. 04

   Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the ham or beef and the grains are tender.

5. 05

   Remove hock and bay leaf; discard rind and bones, shred meat into the soup and check split peas are completely soft.

6. 06

   Taste before seasoning, especially if using ham or salty stock, and serve piping hot.