8.5 hours
500g Scotty Brand frozen peas
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
500g ham hock
1 litre of vegetable or chicken broth
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
Transfer the mix to the slow cooker and stir in the Scotty Brand peas, bay leaf, and dried thyme, mixing well with the sautéed vegetables.
Place the ham hock into the pot, nestling it among the vegetables and split peas.
Pour in the vegetable or chicken broth, ensuring that the ham hock is submerged in the liquid. Bring the mixture to a boil.
Cover the slow cooker, and cook for 8 hours, or until the split peas are tender and the ham is falling off the bone.
Carefully remove the ham hock and allow it to cool slightly, then shred the meat and return it to the soup.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the pea and ham soup into bowls. Garnish with chopped fresh parsley if desired.
