Written by Zac’s Meats

Ingredients

• 500g green dried split peas
• 1.2-1.5kg Zac’s Meats ham hocks
• 1/4 tsp salt
• 3/4 tsp black pepper
• 2 garlic cloves, minced
• 2 bay leaves, dried or fresh
• 1 potato, chopped into small cubes
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 celery sticks, finely chopped
• 8 cups (2 litres) water

Instructions

1. Rinse peas under running water then pop into slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
2. Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 hr – 1 hr 20 min pressure cooker/Instant Pot on HIGH)
3. Remove ham bone, shred ham meat. Discard bone and fatty skin.
4. Remove bay leaves. Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely smooth.
5. Return ham into slow cooker, stir. Taste and add more salt if needed.
6. Serve garnished with parsley. Serve with crusty bread for dunking.
7. Freezes 100% perfectly. Will last in the fridge for 4 to 5 days. Enjoy!