Slow cooker ham hock and split pea soup

Name: Slow cooker ham hock and split pea soup
Total time: 8 h 20 min
Cuisine: British
Ingredients: 1 smoked ham hock, about 800 g; 300g yellow split peas; 1 onion, diced; 2 carrots, diced; 2 celery sticks, diced; 2 bay leaves; 1 tsp dried thyme; 1.5l water; 1 tsp black pepper

A smoked ham hock turns yellow split peas into a thick, savoury soup. Shred the ham back in and it is a meal in a bowl.

Time8 hrs 20
LevelEasy
Costabout £0.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1smoked ham hockabout 800 g
300 gyellow split peas
1oniondiced
2carrotsdiced
2celery sticksdiced
2bay leaves
1 tspdried thyme
1.5 lwater
1 tspblack pepper

Method

1
Rinse the split peas under cold water until the water runs clearer, then tip them into the slow cooker.
2
Add the onion, carrots, celery, bay leaves, thyme and black pepper. Sit the ham hock on top.
3
Pour in the water. Cover and cook on low for 8 hours, until the peas have broken down and the ham falls off the bone.
480 min
4
Lift out the hock. Remove the skin and bones and pull the meat into shreds with two forks. Take out the bay leaves.
5
Use a stick blender to blend about half the soup for a thick, part chunky texture. Stir the ham back in.
6
Taste before adding any salt, as the ham is already salty. Serve hot with crusty bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.