 |
Prep Time: 10 Minutes Cook Time: 530 Minutes |
Ready In: 540 Minutes Servings: 8 |
|
Chunky, hearty and wholesome! Ingredients:
2 cups split peas, dried |
3 cups cooked ham, cubed |
1 onion, chopped |
2 cups celery, sliced |
1 (400 g) can corn kernels, drained |
2 (400 g) cans peeled tomatoes |
250 ml chicken stock |
2 teaspoons seasoning salt |
2 tablespoons cornflour |
Directions:
1. Rinse and drain split peas in saucepan; cover with water, bring to boil and drain again.
2. Place peas in large slow cooker and add 5 cups water, ham, onion, celery, corn, tomatoes, stock and salt.
3. Cover, cook on LOW 7-9 hours.
4. Mix cornflour with 1/3 cup water in bowl, turn cooker to HIGH, add cornflour mix and stir.
5. Cook 10 more minutes until stew thickens.
|
|