Pea and Ham Soup
1 Long Yard Woodsmoked Ham Hock
1 Brown Onion finely diced
2 Carrots chopped
2 Celery Sticks chopped
2 Cups Yellow Split Peas – rinsed well
1 Bay Leaf
10 Cups Water
Salt & Pepper for seasoning.
Place split peas on bottom of slow cooker. Add carrots, celery, onion, bay leaf and ham hock. Cover with water. Season with salt & pepper.
Cook on low 6-8 hours or high 4-6 hours, until meat is falling off the bone.
Remove bone. Discard fat and skin. Chop meat and return to soup.
Serve with some crusty bread rolls.
Bacon Hock approx 1kg
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