Pea and Ham Soup
1 tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1-1.5kg ham bone
2 litres water
2 large carrots, diced
2 sticks celery, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
Freshly ground black pepper
1. Heat oil in a large frypan, cook onion and bacon for 2-3 minutes or until onion is soft and bacon is slightly browned. Transfer to slower cooker.
2. Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIGH 3-4 hours or LOW 6-8 hours.
3. Remove ham bone from slow cooker. Pull off meat from the bone, removing excess fat and skin. Dice and return to the soup.
4. Stir through remaining thyme and season with freshly ground black pepper.
Tip: Ask your butcher to cut the ham bone into pieces.