Pea and Ham soup.

This was my daughter’s favourite growing up. She loved the strong rich flavours. It is a great winter meal, a good in the slow cooker. This provides the opportunity to get some gelatin, fibre (collagen), and spare winter root vegetables into you and your families diet without them noticing.

Ingredients

• 500g yellow split peas, pre-soaked

• I also use 500g red lentils, pre-soaked, not traditionally used but adds fibre and folate

• 2 tablespoons or so coconut oil etc

• 3 carrots, peeled, chopped. I sometimes add in some pumpkin as well/instead

• 3 sticks celery

• 1 brown onion

• 4 garlic cloves

• 2 ham hocks (without sulphites) (around 1kg or a bit less)

• Enough water to fill big slow cooker

• Celtic Salt and Pepper to taste if needed

Instructions

Rinse split peas & lentils under cold running water until water runs clear. Drain. Then soak overnight with some salt, and rinse.

Heat oil in a saucepan over medium heat. Add carrot and/or pumpkin, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.

Add split peas, lentils, ham hocks (cut some of the meat away from the bone to expose bone, but keep cut away meat in pot) and water.  

Short cook method:  Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. 

or

Slow cook method: Or just throw in slow cooker for at least 4 on high, 8 on low. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones, should be soft. Coarsely chop meat and set aside. 

Blend either just pea mixture and add meat after, or blend with meat as well - I do this. Taste and season with salt and pepper. Stir over medium-high heat for 5 minutes or until hot. 

Happy winter cooking! Let me know how you go with your version!