There’s nothing quite like a big bowl of Slow Cooker Pea and Ham Soup on a chilly day.
I absolutely love making this soup during autumn and winter. Every year, I cook up a huge batch at the start of the season and freeze it into individual portions. It means I always have a warm, hearty lunch ready to go whenever I need it.
It’s also one of those meals that stretches a little further than you expect. Hubby often takes a serve to work with a crusty bread roll, and it keeps him full all afternoon.
The best part? It’s incredibly easy. Just throw everything into the slow cooker and let it do the hard work while you get on with your day. The ham hocks add loads of flavour and can usually be found in the deli section of your local supermarket. Just remember to remove the fatty skin after a few hours of cooking.
Whether you’re meal prepping for winter, trying to keep grocery costs down, or simply looking for an easy family dinner, this Slow Cooker Pea and Ham Soup is one recipe you’ll make again and again.
How to Make Slow Cooker Pea and Ham Soup Less Gassy
Let’s be honest. One of the reasons some people avoid pea and ham soup is the fear of the after-effects.
The good news is there’s a simple trick that helps.
Soak your split peas overnight, then drain and discard the soaking water completely. Give the peas a good rinse before adding them to the slow cooker. The soaking water contains many of the compounds that can contribute to digestive discomfort, so starting with fresh water can make a big difference.
It’s a small extra step that’s well worth the effort.
Can You Freeze Pea and Ham Soup?
Absolutely. In fact, this soup is one of the best freezer-friendly meals you can make.
Allow the soup to cool completely before portioning it into freezer-safe containers or zip-lock bags. Fill each bag about three-quarters full to allow for expansion during freezing, then lay them flat until frozen. Once solid, you can stand them upright or stack them to save valuable freezer space.
Don’t forget to label each container with the contents and date.
Properly stored, Slow Cooker Pea and Ham Soup will keep well in the freezer for up to six months, making it perfect for busy days when you need a quick homemade meal.
Why You’ll Love This Recipe
- Great for feeding hungry families during the colder months
- Budget-friendly and made with simple ingredients
- Perfect for batch cooking and meal prep
- Freezes beautifully for quick lunches and dinners
- Packed with flavour thanks to the slow-cooked ham hock
- Easy “set and forget” slow cooker recipe
Slow Cooker Pea and Ham Soup
Hearty, smoky pea and ham soup— slow-cooked for depth of flavor.
4
servings5
minutes8
hours320
kcal8
hours5
minutesKeep the screen of your device on
Ingredients
2 Onion
2 Celery sticks
2 Carrots
1000 gram Ham Hock
2 Potatoes, medium size or sweet potato
8 cup Chicken Stock
500 gram Split Peas ( yellow or green)
Directions
- Rinse the split peas well and if you have the time, soak them in water in the fridge overnight.
- Discard the water and add to the slow cooker.
- Put the ham hock into the pot or slow cooker and cover with chicken stock.
- Allow the hock and peas to cook on high for four hours.
- Roughly chop the vegetables and add them to the slow cooker.
- Turn it onto low, and cook for another four hours or until the peas have melted (stir every few hours) and the hock is starting to fall apart.
- Using tongs, remove the ham hock from the slow cooker and remove and discard the skin.
- Chop the ham up into chunky pieces and add back to the slowcooker and season to taste.
Equipment
Notes
- Slowcooker Pea and Ham Soup freezes well. Allow to cool and either 3/4 fill a ziplock bag or pour into single serve chinese containers. Freeze for up to four months.
- Serve with slices of cheesy toast.
Have your say!