This classic soup is ideal to cook in a slow cooker.

Ingredients

• 500 grams green or yellow split peas, rinsed and drained well
• 1 large ham bone
• 2 onions, peeled and chopped
• 2 stalks celery, washed and sliced
• 2 potatoes, peeled and diced
• 8 cups water or light chicken or vegetable stock
• 2 bay leaves or 1 bouquet garni
• 1 tablespoon chopped fresh rosemary or sage

Method

1. Turn the slow cooker on to low to pre-warm while preparing the ingredients.
2. Scatter the split peas into the slow cooker. Add the ham bone, onions, celery, potatoes, water or stock, bay leaves or bouquet garni and stir to mix the ingredients.
3. Cover and cook on low for 7-9 hours or on high for 4-5 hours.
4. Carefully remove the ham bone, cover and set aside until cool. Pull away and discard any thick skin. Pull the meat off the bone and shred or chop. Remove the bay leaves or bouquet garni.
5. Using a potato masher, mash the soup ingredients to make a chunky soup. Stir in the shredded ham and season with the rosemary or sage, and salt and pepper to taste.
6. Serve hot, accompanied with rosemary and Gruyere cheese scones if wished.

Cooks Tips

Variations: - Use 2-3 bacon bones in place of the ham bone or a mix of both. - If using bacon bones, serve the soup in bowls, sprinkled with crispy cooked and diced bacon. - Add ½-1 cup cream before serving.