The first time we made this soup I was in labour. I was chopping carrots between contractions, luckily it all went into the slow cooker and we didn’t have to worry about stirring it, or turning it off.
I spent the day at home, while J did the groceries. This, for us means, a trip to Aldi, the local farmers market and the butcher. My dad popped around to borrow our speed peeler (he was making limoncello), and I was able to keep a straight face while he was there.
I was particularly glad that we’d made the soup in the days following E’s birth. I’ve never spent any time in hospital before, but I discovered I’m not the greatest fan of hospital food, so J would bring a bowl in for me each day. This meant I could skip a hospital meal each day.
Since then, it’s almost been on our menu every fortnight, we both love it and it’s so wonderful to have it in the fridge.
Did you do anything silly, like cooking during labour? What’s your favourite slow cooker meal?
- 1 leek
- 2 garlic cloves
- 1 tbspn olive oil
- 1 ham hock
- 2 carrots chopped into 1 cm cubes
- 3 bay leaves
- 500 gm of green split peas
- 2 L of water
- Chop leek, garlic, carrots, fry until soft (we do this in our slow cooker, if yours doesn’t sear, cook in fry pan and transfer to slow cooker).
- Add remaining ingredients.
- Cook on low for 8 hours.