Slow Cooker – Thick ham and pea soup

This soup is my favourite, well I said that about minestrone too, but you get the idea. The kids love this one too – thank the Lord!! Perfect for cold, dark days and also for summer….and spring….and autumn 😉

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Practicing for winter cooking – any excuse!

Ingredients

• Small smoked gammon joint.
• 2 peeled potatoes.
• 2 large white onions.
• 3 cloves garlic.
• 1kg frozen garden peas.
• Water

Instructions

Place the potatoes and gammon in the slow cooker.

Add the garlic, onions and peas around the.  Do put the potatoes and gammon in first, unlike me!

Pour in enough water to cover the gammon half way – more if you like a thinner soup, less if you prefer a thicker soup.

Pop the Slow Cooker on high setting for 4 hours or low for 8.

Once cooked and tender, remove the gammon and trim off any fat before shredding with two forks.

Blitz the soup to the consistency you prefer (ie lumpy or smooth) and put the shredded gammon back in.

Combine and season to taste. Serve in a soup bowl with a little of the shredded gammon to garnish if that’s your thing 🙂

To make a less healthier version, add cream at blending and a little cream to drizzle before adding the gammon garnish but the truth be told, I really don’t think it needs it.

Enjoy!

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Slow Cooker – BBQ Meatloaf

 (adapted from largefamilytable.com)

Ingredients

Served with buttered potatoes, roasted courgette and tomatoes.

• 1 lbs minced (ground) beef
• 1 cups old-fashioned rolled oats
• 1 large egg
• 1 cup chopped veggies (I used onions, courgette, and bell peppers)
• 1 tsp garlic powder
• 1 tsp minced garlic
• 1 tsp onion powder
• 1 tsp parsley
• 1 tsp oregano
• BBQ sauce from a bottle for ease

Instructions

Mix all ingredients together by hand. Take your time with this and be sure everything is combined well.

Form into a loaf shape.

If preparing ahead for the freezer, place in a freezer bag and freeze until the night before you are ready to use them. Thaw in fridge overnight.

Place meatloaf in slow cooker and spread barbecue sauce liberally over the top.

Cook on HIGH for 4 hours or LOW for up to 8 hours.  Careful not to burn.  It’ll still taste nice if you do 😉

Enjoy!