Slow cooker inspo: Easy and affordable. This classic ham and split pea soup makes six generous portions. Leftovers are great for weekday lunches or future lazy dinners. I use a meaty ham bone weighing around 1kg. You can remove the skin before cooking but it is easier to remove after cooking.

Slow Cooker Ham and Split Pea Soup

15 mins prep | 8 hours cook
Difficulty: Easy | Serves 6

INGREDIENTS
1 ham bone
500g dried split peas
2 bay leaves
2 onions, diced
1 carrot, peeled and diced
2 celery sticks, diced
1.5 to 2L water
Salt and pepper

TO SERVE
Chopped parsley
Bread rolls or crusty bread

PREPARATION
1. Place the split peas and ham bone into slow cooker. Top with bay leaves, onion, carrots and celery. Add 1.5 to 2 litres water to cover ingredients. Cover with lid and slow cook for 8 to 10 hours on low.
2. Remove ham bone and place on a chopping board.
3. Remove the bay leaves and discard.
4. Remove and discard the bone, skin and fat. Shred or chop the meat and reserve. Add the shredded/chopped meat back into the slow cooker and stir to combine.
5. Season to taste with salt and pepper.
6. Serve in bowls garnished with chopped parsley and with your choice of bread.

This recipe was created for NZ Pork.