Slow Cooker Pea and Ham Soup

There are some dishes that, despite their humble appearance and ease to make, are really something special.

The ones that make your belly full, and heart warm, and undoubtedly earn a star place on the regular meal plan.

Well, friends, I think I’ve found another of these dishes – as this Pea and Ham soup was rather delicious indeed. It is one of those dishes that I’ve always enjoyed eating, but never actually made, and I had to laugh at my ignorance when I realised that it contains split peas, not green peas!

With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). We served ours topped with natural yoghurt, shredded ham from the hock and a sprinkle of parsley. Even the kids loved it – particularly Miss Maggie – who ate bowl after bowl with gusto!

Inspired by this recipe.

Print Recipe
Slow Cooker Pea and Ham Soup
Course Soup
Servings
people
Ingredients
Course Soup
Servings
people
Ingredients
Instructions
  1. Heat the oil in a small frypan over a medium heat. Add the onions, spices and garlic and cook for a few minutes - until the onion softens.
  2. Transfer the onion mixture to a slow cooker. Add the ham hock, parsnips, apples, split peas and 8 cups of water. Stir well, cover, and cook on medium for 8 hours.
  3. Remove the ham hock and shred the meat (discard the bone and fat). Blend the soup using a stick blende until smooth. Stir through the lemon zest and juice, and season to taste.
  4. Divide the soup among serving bowls, and top with some of the shredded meat, natural yoghurt and parsley.
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Quinoa and Vegetable Soup

  Ok, Ok. I know this is my second soup post in a row.

But as Winter has well and truly arrived, we are all craving meals that will warm us from the inside out. So much so, that I find myself making a batch of homemade soup most weeks.  Perfect for lunch, and dinner – and generally with enough yield for us to tuck some away in the freezer for an easy meal at a later date too.

This particular soup turned out to be rather lovely indeed. Packed with vegetables, beans and quinoa, and flavoured with tomatoes and lots of fresh parsley – well it was full of nutrition and, most importantly, flavour!

Actually, I think I might make another batch today!

Print Recipe
Quinoa and Vegetable Soup
Course Soup
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat a little olive oil in a large pot, and sautee the onion, carrot, celery and garlic for 5 minutes - or until starting to soften.
  2. Add the vegetable stock and tomatoes, and stir to combine.
  3. Add the quinoa, and simmer gently for 15 minutes - stirring occasionally.
  4. Add the beans, and more water (if the soup is too thick). Season to taste.
  5. Divide among serving bowls and top with fresh parsley.
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Thai style pumpkin and cauliflower soup

Yes, friends, Summer is feeling like a long time ago (and a long time to come around again).

Our hats have been replaced with beanies, shorts with warm pants and I am well and truly wearing layers and gloves on my morning walk. My car’s windscreen is already icy in the morning (having given up my spot in the garage to a cubby house that has been under construction for far too long), and the kids have been asking for hot chocolates instead of their usual smoothies.

So I guess it is no surprise that hearty, comfort food has returned to our weekly meal plans. The slow cooker is generally on my kitchen bench, or a stew slowly bubbling away in the oven.  And, when I am feeling particularly needy of a cosy meal, a soup will almost certainly be on the stove top.

This Thai-style pumpkin and cauliflower soup made a welcomed appearance a little while ago. The vegetables were roasted, then combined with red curry paste, onion, chicken stock and a little coconut milk. Cooked and blended to perfection, then topped with fresh coriander, a drizzle of coconut milk and some fried wonton wrappers.

Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.

Print Recipe
Thai style pumpkin and cauliflower soup
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180C and line 2 trays with baking paper.
  2. Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
  3. Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook - stirring - for one minute.
  4. Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
  5. Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
  6. Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.
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Vegetable and Lentil Soup with Spiced Eggplant

One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.

I find that soup is also a particularly good option on the days when I know that the husband will be home late from work. I make a batch during the day and eat early with the kids. Then his serve can easily be re-heated when he arrives home – without the worry of it being mis-timed or overcooked.

On this occasion, I found inspiration in Taste Magazine – in the form of a tomato based vegetable and lentil soup – that was topped with spicy eggplant. And we all know how much I like my eggplant! 

The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!

From memory we served the soup with some toasted sourdough with lashings of butter (of course).  The perfect soup ‘dipper’.

What about you? Do you have a favourite soup?

(ps. I hope you are enjoying the new ‘printer’ friendly versions of my recipes, which I think you can also adjust to suit what serving size you are after. Let me know what you think!)

Print Recipe
Vegetable and Lentil Soup with Spiced Eggplant
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large pan over medium heat.
  2. Add the leek, carrots and zucchini, and cook for a few minutes (or starting to soften). Add the garlic and spices, and stir until fragrant.
  3. Add the lentils, tomatoes and stock. Bring to the boil then reduce heat and simmer for 30 minutes.
  4. Season the soup, and divide among serving bowls. Top with fresh parsley and the spiced eggplant.
For the Spiced Eggplant:
  1. Preheat oven to 200C, and line a tray with baking paper. Dice an eggplant into 1-inch cubes. Combine 1tsp garam masala, 1 tsp ground coriander, 1/2 tsp chilli flakes and 1/4 tsp turmeric in a bowl. Add the eggplant and toss to coat. Spread onto the lined tray and drizzle with olive oil. Bake for 20 to 30 minutes, or until cooked through and golden brown.
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Miso Pumpkin Soup

It’s minus 4 outside as I type this post, with an expected top of 10 (which we will reach after midday, if we are lucky).  There is a heavy layer of frost on the grass, and ice on the cars in the street, although the sky is clear and there is no fog to be seen.

If I’m to be honest, the chilly winter is not all that surprising, really. We had a pretty awesome summer… and it always seems that the hotter the summer =  the colder the winter. In Canberra, at least.

So while I am 100% a summer girl, after 18 years in Canberra (???) I am slowly becoming acclimatised to the joys of the Canberra winter.  I’ve got a decent collection of beanies and gloves, along with some great warm jackets, and have even mastered the art of layering. Our hydronic in-slab heating goes a long way in helping me forget just how cold it is outside too.

But then there is the food. Winter inevitably means that my slow cooker comes out at least a few times a week, bringing with it hearty stews and casseroles. Homemade soups also make a frequent appearance – the aim being to warm oneself up from the inside out.

On this particular occasion I went with a pumpkin soup. But not just any pumpkin soup. This one was jazzed up with miso paste and ginger (inspired by a recipe I found in a recent Taste magazine edition). It also had a lovely creamy texture owing to the addition of coconut milk, and a little zing from fresh lime juice. 

We served the soup with some loaded toasties. From recollection – there was avocado and tomato on one, and a swiss cheese, mustard and ham combination on the other.

But the soup.

Oh the soup.

Delicious, easy, and definitely a winter warmer!! With the added bonus that we now have a few serves in the freezer too.

Miso Pumpkin Soup (serves 4 – 6)

  • 1 onion, diced
  • 2tbs minced ginger
  • 1tbs  minced garlic
  • 1 butternut pumpkin, peeled and cut into cubes
  • 2 tomatoes, diced
  • 120g white miso paste
  • 400ml coconut milk
  • 3 cups vegetable stock or water
  • Zest and juice of 1 lime
  • Salt and pepper
  • coriander leaves to serve
  1. Heat a little olive oil in a large saucepan over medium heat. Add the onion, garlic  and ginger and cook for a minute – stirring.
  2. Add the pumpkin, tomatoes and miso paste – stirring to coat well.
  3. Add the coconut milk / stock, and simmer – covered – for 30 minutes or until the pumpkin is soft. Blend until smooth.
  4. Add the lime juice and zest, and season to taste.
  5. Serve in bowls, and top with coriander.