Split Pea Soup with Ham & Jalapeno
Total TimePrep: 15 min. Cook: 6 hours
Makes6 servings (2-1/4 quarts)
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1-1/2 cups: 316 calories, 2g fat (0 saturated fat), 9mg cholesterol, 642mg sodium, 55g carbohydrate (9g sugars, 21g fiber), 22g protein.
Oct 13, 2019
Okay, but rather runny and not too much flavor. Try another recipe next time.
Jan 12, 2019
If you prefer not to use pork, use a smoked turkey leg - delicious! I love the extra flavor from the jalapenos!
Oct 17, 2018
Sep 27, 2018
I fixed this and loved it. Left the seeds and ribs in the green jalapeno's and used two instead of one.
Jun 9, 2018
Great flavor ,I will never make pea soup without jalape?o again
Feb 12, 2018
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.
May 23, 2017
This has become my favorite pea soup recipe.