A hot and warming dish on a cold winter day, this Pea and Ham soup is ideally suited to the slow cooker. There is hardly any preparation required and then it just cooks until ready to be eaten.
Yellow split peas and bacon form the base of the soup. A little thyme added for flavour then into the slow cooker until done.
Once cooked then just add your favourite bread alongside a bowl and serve for a perfect lunch.
- 2 handfuls yellow split peas
- 4 rashers bacon (smoked or unsmoked to taste)
- ½ medium brown onion
- 2 medium carrots
- 1 chicken stock cube
- ½ – 1 teaspoon thyme
- sea salt
- ground black peppercorns
- Rinse the yellow split peas then put in the slow cooker.
- Cut the bacon into bite-sized chunks then add to the split peas.
- Slice the carrot then add that to the slow cooker.
- Peel and chop the onion then add that.
- Sprinkle in thyme to taste. The suggested quantity is for the dried version. Double it if using fresh.
- Pour in 900ml/4 cups of water
- Cover and turn the slow cooker to high. Allow to cook for 2-3 hours when the yellow split peas should be softening.
- Crumble in the stock cube then re-cover. Continue to cook on low for a further 2-3 hours. It will now look something like this
- Season with salt and pepper and the soup is now ready to eat. This is something that I find better when blended. Use a stick blender for this to save having to transfer the hot liquid to a food processor.
- Serve with Rustic Bread or other bread of your choice. Sprinkle some thyme onto each bowl for additional flavour.
- This is something that I would cook in the evening then leave overnight to cool. Blend the cold soup the following morning then set the slow cooker on high for a hearty lunch.
- Avoid the mistake of adding the stock cube too early as I did once. The split peas harden and the taste experience is badly affected. Using a salt-free stock would allow straight through cooking.
- This, like many slow cooker recipes, is good to set going while making dinner. Just chop a little more of everything to have tomorrows lunch cooking at the same time as dinner does.
- Use leftovers from dinner. Carrots often get prepared to excess as does meat so simply use them in the soup rather than have them go to waste. Careful with meat though because the flavours used to cook it may not go well in the soup.