- 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 until meat is tender, 6-8 hours. 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).
Reviews forSplit Pea Soup with Ham & Jalapeno
"Followed recipe exactly peas never softened. Not enough meat on ham hocks. If I make this again I will pre-soak the peas and use a chopped up ham steak, not ham hocks. In addition use half chicken or vegetable broth instead of 8 cups of water."
"This has become my favorite pea soup recipe."