- 2 smoked ham hocks
- 1 package (16 ounces) dried green split peas
- 4 medium carrots, cut into 1/2-inch slices
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Yield: 6 servings (2-1/4 quarts).
Originally published as Split Pea Soup with Ham & Jalapeno in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p71
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