This soup is more appropriate for your whole family during winter. More so with a lot of time on your hands and with time to kill, learning how to prepare this recipe in a VitaClay slow cooker for your family will bring you a lot of joy. This soup can be a very generous source of heat this season among other health benefits. This recipe serves 4 hungry mouths.
- 1.5 lbs of ham hock
- 2 garlic cloves (crushed)
- 2 sticks celery (diced)
- 1 tablespoon olive oil
- 1 small brown onion (finely chopped)
- 3 cups salt reduced chicken stock
- 1 cup green split peas (washed and rinsed)
- 1.5 cups of Sebago potatoes (peeled and diced)
- 1 dried bay leaf
- chopped fresh flat leaf parsley (to serve)
- crusty bread (to serve)
- Start by heating oil in a large frying pan over medium- high heat. And cook the onions while stirring for at least 3 minutes or until they soften.
- Add garlic, celery and potatoes, cook while stirring for three minutes and transfer to the slow cooker bowl.
- Add ham hock, peas, stock, bay leaf and 4.25 cups of cold clean water. When done season with pepper and cover with a lid to cook on low heat for 2 hours.
- Remove the hock from the soup, remove the bones and rind and throw them away. Turn to the ham and shred it. When done return it to the soup and cook on low heat for 1 hour or until both the peas and ham are tender to your liking.
- Serve with parsley and crusty bread.