Slow-cooker pea and ham soup recipe

Trying to find good soup recipes for your slow-cooker? Look no further. This slow-cooker pea and ham soup is a great way to cook the classic pea soup, but with added tender ham chunks and soft, fluffy spuds, this is just comfort in a bowl. Combining sweet and salty flavours, the peas are made mushy by the long cooking time, and melt in your mouth.  This slow cooker recipe (opens in new tab) tastes even better served the next day so you can make in advance.

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Ingredients

• 1.1kg (21⁄2lb) unsmoked ham
• 1 bay leaf
• 1tbsp olive oil
• 1 onion, finely chopped
• Salt and freshly ground black pepper, season to taste
• 1tbsp Dijon mustard
• 3 garlic cloves, finely chopped
• 2 sprigs of rosemary handful of thyme, leaves only
• 900ml (11⁄2 pints) hot beef stock for the slow cooker OR 1.2 litres/2 pints for the traditional method
• 450g (1lb) frozen peas
• 3 potatoes, peeled and chopped into bite-sized pieces

Method

1. Slow cooker method:
   1. 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.
   2. 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).
   3. 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.
   4. 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:
   1. 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.
   2. 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.
   3. 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.
   4. 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.
   5. 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.
   6. 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.