Slow Cooker Pea and Ham soup

Last weeks slow cooker session, we made Pea and ham soup. This was a really straight forward recipe with simple ingredients and easy prep.

You can easily feed 6-8 people from this recipe.

Ingredients;

• 1 Onion

• 250g Leeks, sliced

• 2 Bay Leaves

• 450g Cooked Ham (for best results, keep as a joint)

• 1 L Hot vegetable stock

• 1 standard bag frozen peas

Method

1. Tip the onion, leeks, bay leaves and ham into the slow cooker. Pour over the hot vegetable stock and cook on high for 2 hours or on low for 6 hours. (If you do want to inject a bit more flavour you can fry the onions and leeks in a frying pan before adding to slow cooker)

2. Remove the ham and set aside. Pour the peas into the slow cooker and cook on high for 30 minutes until the peas are cooked through. Meanwhile, shred the ham using two forks.

3. Remove bay leaves from the soup and discard ( Make sure you don't skip this step as bay leaves can be dangerous if blended) Once this is done use a blender to blitz until smooth.

4. Season to taste, then divide between bowls and scatter some of the ham over the bowls before serving.

5. This recipe can be frozen for up to 3 months once cooled completely. To make defrosting easier I would recommend freezing in portion sizes.