Jump to RecipeA hearty, comforting classic soup that’s simple to cook and delicious served up on a cold, winters day.
The slow cooker is one of my favourite kitchen gadgets in the winter. It just makes things so much easier! You pop everything in there, leave it for the day while you do whatever you need to do, and by the evening your house smells incredible and you feel like some kind of wizard because somehow, almost magically, dinner is ready and you’ve barely been in the kitchen. The inventor of the slow cooker is a genius. Absolute genius.
Pea and ham soup is one of those recipes that works so well in the slow cooker. The split peas break down into the soup, the ham hock gives the broth a slight smokey flavour, and the end result is a classic soup that you really can’t go wrong with.
Unfortunately, it’s not the prettiest looking soup. In fact, it’s quite… rustic looking. But what it lacks in aesthetics, it makes up for in taste. And really, that’s the most important part isn’t it? It’s also hearty, comforting and one batch makes so many servings (making it pretty budget-friendly too).
Things that are great about this recipe:
- It contains pumpkin and potato: Not traditionally in a pea and ham soup, but the pumpkin breaks down and melts into the soup and gives it a subtle sweetness, while the potato keeps it shape and gives the soup more texture and makes the soup more filling as a meal.
- The addition of chilli/chilli oil: Also not a traditional ingredient by any means, but I love how the chilli gives it a good kick and lifts this otherwise heavy dish.
- Set and forget: Like most slow cooker recipes, it’s very hands off. Chop everything up, put it in the slow cooker, cook for the day, remove the ham bone and shred the meat and you’re done.
- It makes a lot: Like, a lot a lot. You’ll get 6-8 serves out of this, easy. Especially if you pair it with bread. The flavour is even better the next day too, as with most soups and stews.
Variations:
- Not a fan of chilli? We can’t be friends. Just kidding… kind of. You can omit it completely.
- Don’t want to add pumpkin and potato? We really can’t be friends. Again, kidding. You can leave these out too, but pop a couple of extra carrots in there, and maybe even a couple of diced celery stalks too.
Hope you enjoy it!
Laura x
Slow Cooker Pea, Ham and Pumpkin Soup
Ingredients
- 2 onions
- 4 cloves garlic
- 2 carrots peeled
- 2 potatoes peeled
- 1/4 butternut pumpkin seeds removed and peeled
- 2 cups dried green split peas
- 1.5-1.8 kg smoked ham hock
- 8 cups water
- 1 tsp pepper
- 1/4 tsp salt
- 3 dried bay leaves
- 1 tbsp chilli paste/oil (optional)
Instructions
- Mince garlic, and roughly dice onions, carrots, potatoes and pumpkin
- Rinse split peas in a colander or strainer
- Place split peas in the bottom of the slow cooker
- Nestle the ham hock into the split peas
- Add all diced vegetables and minced around the ham hock
- Pour the water into the slow cooker
- Add pepper, salt and bay leaves into the slow cooker
- Cook on high for 6 hours or low for 10 hours
- Remove the bay leaves and ham hock from the slow cooker gently, remove the skin and shred the ham
- Return the shredded ham back into the soup, add chilli oil/paste (if using) and taste to see if more salt or pepper is needed
Notes
- I don’t blend the soup, as I like the texture of a thicker, chunkier style of pea and soup. But if you like it smoother, you can blend the soup with a handheld/stick blender when you remove the ham bone before adding the shredded ham back into the soup.
- I have said to cook for 10 hours for maximum flavour, however you might be able to get away with cooking for only 8 hours. You’ll know it’s ready when the ham starts to fall off the bone easily.Â
- I don’t use stock or add much salt in the beginning, as the ham hock adds so much flavour to the soup. Ham hocks also vary in level of saltiness depending on the brand. Leave most of the seasoning for the end, when you can do a taste test and season as preferred.Â