Slow Cooker Golden Pea And Ham Soup Recipes

SLOW COOKER SPLIT PEA AND HAM SOUP

Steps:

• Layer ingredients in slow cooker in the order listed.
• Pour in water. Do not stir!
• Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
• Remove bones and bay leaf.
• Serve!

PEA AND HAM SOUP (SLOW COOKER OR STOVE)

Steps:

• Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
• Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH)
• Remove ham bone, shred ham meat. Discard bone and fatty skin.
• Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn't make it completely smooth (my preference, you can blend completely if you want).
• Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham).
• Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread!

SLOW-COOKER GOLDEN PEA AND HAM SOUP

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir well. Cover; cook 30 minutes longer.

SLOW-COOKER PEA AND HAM SOUP RECIPE

Steps:

• Slow cooker method: Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 900ml (11⁄2 pints) of water. Cover and cook on auto/low for 8 hrs or on high for 4 hrs, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to the boil, then tip in the peas (if you prefer them puréed, pulse them gently in a liquidizer or use a stick blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hrs or on high for 4 hrs. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with the reserved thyme leaves and serve with wholemeal bread. OR Traditional method: Add the ham and bay leaf to a large pan, cover with 1.2 litres (2 pints) of water and bring to the boil. Partially cover, reduce to a simmer, and cook for about 1 hr or until the ham is cooked. Skim away any scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little to add to the soup. Set the ham aside until cool enough to handle. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 mins until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to the boil, then tip in the peas and remaining stock. Bring to the boil, reduce to a simmer, and cook for 45 mins, topping up with hot water as needed. About 20 mins before the end of the cooking time, bring a separate pan of water to the boil. Add the potatoes, bring back up to the boil, and then simmer for 12-15 mins until soft. Drain and set aside. Remove the rosemary from the soup, then use a stick blender to gently purée the peas, or ladle them into a liquidizer and pulse a couple of times. Return them to the pan and stir in the potatoes. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with the reserved thyme leaves and serve with wholemeal bread. If you want to make a classic pea and ham soup, try our recipe.

SLOW COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 5 qt slow cooker, then add ham.
• Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board.
• Pull meat from bones, using 2 forks; discard bones and skin.
• Stir ham into soup.
• Stir well before serving.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
• Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
• Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

SLOW COOKER SPLIT PEA SOUP WITH HAM HOCKS

Steps:

• In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.