Cooked for eight hours in a slow cooker, nothing beats a steaming bowl of hearty soup on a cold day. This delicious soup recipe cooks on low for 8 hours, so you can enjoy a busy day and come home to a fantastic food hug.
- Set your slow cooker to low. In a large frying pan, heat the oil over a medium heat. Add the onions, celery and parsley stalks and cook for 5-6 minutes until soft. Add the garlic and continue cooking for a further 1 minute.
- Add the onion mixture to the slow cooker and nestle the smoked gammon joint on top. Pour over the stock and add the split peas, lentils, carrots, leeks and bay leaves to the slow cooker. Make sure the gammon joint is completely immersed in the liquid. Season well with cracked black pepper, stir to combine and cover with a lid. Cook for 6-8 hours until the ham is falling apart.
- Once the gammon is soft and falling apart, carefully lift it out of the soup using a large spoon and put on a plate. Using two forks, shred the gammon into small pieces. Put the shredded gammon back in the slow cooker along with the chopped parsley leaves and the shredded spring greens. Continue cooking for a further 3-4 minutes. Mix the soup well to make sure no lentils are stuck at the bottom, discard the bay leaves, season to taste and ladle into 4 serving bowls. Serve with crusty bread for dipping.
Tip: Save some of the shredded gammon for garnishing on top once you have ladled the soup into bowls.
Freezing and defrosting guidelines
Once the soup has cooled completely, transfer it to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan and add a splash of water to loosen.
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