This delicious speck and split pea soup has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.
- Heat oil in a large frying pan over medium heat. Add onion and celery. Cook, stirring occasionally, for 3 minutes or until tender. Spoon into slow cooker.
- Remove rind from speck and discard. Cut speck into 2cm pieces and add to vegetables. Add tomatoes, stock, peas and 2 tablespoons thyme to slow cooker. Stir to combine. Cover and cook on HIGH for 3 to 3 1/2 hours or until peas are very tender.
- Season with salt and pepper. Ladle into serving bowls. Sprinkle with remaining thyme and serve with crusty bread rolls.
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