Split pea and ham hock soup

1. Shred the ham from the ham hock (about 1.5 – 2 cups) * replace with 200 grms of chopped up ham/gammon if not using a hock
2. 2 Tbsp finely chopped mint (optional)

How to make split pea and ham hock soup in a slow cooker

1. Heat the olive oil in a frying pan and sauté the carrot, celery, and onion until softened about 5 minutes. Add the garlic for about a minute towards the end.
2. Add the sautéed vegetables, bay leaf, peas, and stock to a slow cooker set on high and cook on high for 3 – 4 hours or low for 6 – 8 hours. Add the cooked ham about halfway through.
3. Add the chopped mint and salt and pepper to taste.

How to make split pea and ham hock soup in a pressure cooker

1. Split peas take ages to soften which is why the pressure cooker method is a really good way to speed up the process. The quick release of the pressure also breaks the peas down further so no blending is required.
2. To make the soup in the pressure cooker add all the ingredients including the ham and heat until the pressure in the cooker has reached pressure. Cook for a further 20 minutes on High and then release the pressure via the quick-release method.
3. Add the chopped mint (if you are adding), salt, and pepper to taste.