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Slow Cooker Pea & Ham Soup


Enjoy our slow cooker pea and ham soup recipe, perfect for the soul! Deliciously satisfying, it’s simple to prepare and will go down a treat. Try it today!



1 3/4 cup dried green split peas
75g unsalted butter (diced)
3 1/3 cup frozen peas
2 celery stalks (finely diced)
1 large brown onion (thinly sliced)
2 tbs continental parsley leaves (to serve)
2 tbs extra virgin olive oil
2L salt-reduced chicken stock
1 dried bay leaf
2 garlic cloves (crushed)
1kg smoked ham hock
4 slices toasted sourdough (to serve)



Step 1.

Heat oil in a large frying pan over medium heat. Add onion and cook for 8 minutes or until softened. Add garlic and celery and cook for a further 10 minutes or until celery is tender. Transfer to a 5.5L slow cooker.

Step 2.

Add ham hock, split peas, bay leaf and stock to slow cooker. Cover with lid, then cook on low for 6 hours or until ham is very tender.

Step 3.

Carefully transfer ham to a chopping board. Allow to cool slightly, then remove ham from hock, discarding rind and fat. Shred ham and set aside.

Step 4.

Add 3 cups peas to slow cooker, then cook for 5 minutes or until peas are bright green and tender. Place remaining peas in a heatproof bowl, cover with boiling water and stand for 4 minutes or until tender, then drain. Using a stick blender, blend cooker mixture, gradually adding butter until smooth. Stir in half the ham.

Step 5.

Ladle soup into bowls. Top with remaining ham and peas, and parsley leaves. Serve with sourdough.


Recipe sourced from:

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29 MayWednesday9:00am to 5:30pm
30 MayThursday10:00am to 5:00pm
Bundaberg Show Holiday
31 MayFriday9:00am to 5:30pm
01 JunSaturday9:00am to 4:00pm
02 JunSunday10:00am to 5:00pm
03 JunMonday9:00am to 5:30pm
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