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Split Pea Soup with Ham & Jalapeno

Total Time

Prep: 15 min. Cook: 6 hours

Makes

6 servings (2-1/4 quarts)

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
Split Pea Soup with Ham & Jalapeno Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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 Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 316 calories, 2g fat (0 saturated fat), 9mg cholesterol, 642mg sodium, 55g carbohydrate (9g sugars, 21g fiber), 22g protein.

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