Lentil, Pea & Ham Soup
Recipe: #27357
August 13, 2017
Categories: Peas, Slow Cooker, Gluten-Free, High Fiber, No Eggs, Heavy Cream, Crockpot Soup, Pork Crock Pot Recipes, more
"From one of our national supermarkets, posted for You Want What!? A Recipe Posting Game? Have made a number of changes to the original recipe to suit the ingredients I had on hand and how I like my soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (347.5 g)
- Calories 380
- Total Fat - 8.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 41 mg
- Sodium - 636.3 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 20.7 g
- Sugars - 2.8 g
- Protein - 29.9 g
- Calcium - 82.9 mg
- Iron - 6 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Place the ham hock, split peas, leek, carrot, celery and garlic in a slow cooker and pour the stock over plus 2 cups (500ml) cold water.
Step 2
Cook on high for 6 hours or low for 8 hours, or until peas are tender and using tongs to transfer the ham hock to a large heatproof bowl.
Step 3
Add the frozen peas to the slow cooker and cook for 15 minutes or until heated through and tender.
Step 4
Meanwhile, remove any meat from the ham and discard bone and rind and then coarsely chop the ham.
Step 5
Transfer half the pea mixture to a blender and blend until smooth and then return to the slow cooker with half the ham and half the cream and stir to combine or use a stick blender and coarsely blend before adding in half the ham and cream or if you prefer chunky then just add in half the ham and cream.
Step 6
Ladle the soup among serving bowls and drizzle with remaining cream and top with remaining ham and sprinkle with parsley leaves and serve immediately.
Step 7
ALTERNATIVE - On the stove top - If you don't have a slow cooker, make this soup in a large saucepan over medium heat and reduce cooking time to 2 hours or until tender, adding frozen peas in the last 10 minutes of cooking.
Tips
No special items needed.
1 Reviews
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