Step 1

Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, celery and potatoes. Cook, stirring, for 3 minutes. Transfer to bowl of slow cooker.

Step 2

Add ham hock, peas, stock, bay leaf and 1 litre cold water. Season with pepper. Cover with lid. Cook on low for 6 hours.

Step 3

Remove hock from soup. Remove and discard rind and bone. Shred ham. Return ham to soup. Cook on low for 1 hour or until ham and peas are tender. Serve with parsley and crusty bread.