Speck and split pea soup

Speck and split pea soup
This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Ingredients (serves 6)
* 2 tablespoons olive oil
* 1 large brown onion, finely chopped
* 3 sticks celery, thinly sliced
* 650g piece smoked speck (see note)
* 400g can chopped tomatoes
* 4 cups Campbell's Real Stock Chicken
* 1 cup dried yellow split peas
* 1/4 cup thyme leaves
* crusty bread rolls, to serve


Method
1. 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.
2. 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.
3. Season with salt and pepper. Ladle into serving bowls. Sprinkle with remaining thyme and serve with crusty bread rolls.

Notes & tips
* You could use a 650g ham bone and 125g diced bacon instead of speck.
* You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

Source
Super Food Ideas
Recipe by Dixie Elliott