READER REVIEWTo 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, CA
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 6 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 the meat is tender, 6-8 hours. Remove ham hocks from slow cooker; when cool enough to handle, remove meat from bones, cut ham into small pieces and return to slow cooker.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn exposed skin. Avoid touching your face.
READER REVIEW
“This has become my favorite pea soup recipe.”
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