Split Pea Soup with Ham & Jalapeno
To me, this spicy pea soup is total comfort food. I cook it low and slow all day, and it fills the house with a yummy aroma. It's so good with a nice, crispy baguette. —Chelsea Tichenor, Huntington Beach, California
Reviews
The jalapeno adds a real nice flavor to an already good recipe.
Very much like the split pea soup we make but without the jalapeno. I also add a bit of diced celery and an extra ham hock. We use the Instant Pot. It takes about an hour on the soup setting to cook the ham hocks to fall-off-the-bone tenderness. Yes, the soup will be fairly thin, but it does thicken up on refrigeration. It makes a lot of soup..
Some tweaks & it was delicious. I made changes according to the reviews. So I used 24 oz. of dried split peas instead of 16 oz., 6 cups of vegetable stock and 2 cups of water instead of 8 cups of water, a large ham steak (with bone) slice instead of ham hocks, and extra onion, garlic, and carrot. We really enjoyed it, but one thought it could be thicker yet to make it A+ (try 28 oz split peas?), while only one did not appreciate the ham in it. I really enjoyed it.
Okay, but rather runny and not too much flavor. Try another recipe next time.
If you prefer not to use pork, use a smoked turkey leg - delicious! I love the extra flavor from the jalapenos!
Really Delicious!
I fixed this and loved it. Left the seeds and ribs in the green jalapeno's and used two instead of one.
Great flavor ,I will never make pea soup without jalape?o again
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.