Pea and Ham soup slow cooker
Are you looking for good soup recipes to use in your slow cooker? You have come to the right place. This slow-cooker pea ham soup is a wonderful way to make classic pea soup. It has tender ham chunks and soft, fluffy potatoes and is comfortable in a bowl. The sweet and salty flavors soften the peas and melt them in the mouth.
Ingredients
- Unsmoked ham, 1.1kg (21/2lb)
- 1 bay leaf
- 1tbsp olive oil
- 1 onion, chopped finely
- Season to taste with salt and freshly ground black pepper
- 1tbsp Dijon mustard
- Finely chopped 3 garlic cloves.
- 2 sprigs rosemary, 1 thyme handful, leaves only
- Hot beef stock, 900ml (11/2 pints) for slow cookers OR 1.2 litres/2 Pints for traditional methods
- Frozen peas 450g (1lb).
- Three potatoes, peeled. Chop into bite-sized pieces
Method
- Slow cooker method
- If necessary, heat the slow cooker. Place the bay leaf and ham in the slow cooker. Cover the pan with 900ml (11/2 pints) of water. Cook on low heat for 8 hours or high heat for 4 hours. Once the timer is up, remove the bay leaf and cover. Strain the stock, discard it, or save a bit to make the soup.
- In a large, heavy-based saucepan, heat the oil on medium heat. Add the onion and cook for 3-4 minutes until tender. Add salt and pepper to taste. Stir in mustard, garlic and herbs. Bring to a boil. Once the stock has boiled, add the peas. Pulse them in a blender or a food processor until smooth.
- Transfer the potatoes to the slow cooker. Add the rest of the stock. Cover and cook on low for 8 hours or high for 4 hours.
- Chop the ham into small pieces and add to the soup. Season the soup with salt and pepper to taste. Serve with wholemeal bread and garnish with the reserved thyme leaf.
- OR, you can use the following method:
- Place the bay leaf and ham in a large saucepan. Add 1.2 liters (2 pints!) of water to cover the pan and bring to the boil. Reduce the heat to medium-low, cover and simmer for approximately 1 hour or until the ham has cooked.
- As you work, scrape any scum from the pan. You can either discard the stock or strain it and keep a small amount to make the soup. Allow the ham to cool down before you can handle it.
- In a large, heavy-based saucepan, heat the oil on a medium heat. Add the onion and cook for 3-4 minutes until tender. Salt and pepper to taste. Stir in the mustard, garlic and herbs. Bring to a boil some stock, then add the peas and the remaining stock. Bring to the boil and reduce heat to a simmer. Cook for 45 minutes, adding hot water as necessary.
- Bring a separate saucepan of water to the boil about 20 minutes before the end. Bring the water back to a boil and add the potatoes. Let the potatoes simmer for 12-15 minutes until they are soft. Drain the potatoes and place in a bowl.
- The rosemary should be removed from the soup. Next, use a stick blender or a food processor to blend the peas. Add the potatoes to the pot.
- Chop the ham into small pieces and add to the soup. Season the soup with salt and pepper to taste. Serve with wholemeal bread and garnish with the reserved thyme leaf.
- You can make a classic if you wish.
TOP TIP: MAKE SLOW-COOKER PEA and HAM SOUP
This soup can be made in either the slow cooker or traditional way. Salt may not be necessary as the ham is likely to be too salty for your taste.