The Scoop
Twisted Split Pea Soup combines smoky ham with jalapeño for warmth and spice.
The first time I made Twisted Split Pea Soup was during a rainy break-up weekend, the kind where Netflix becomes your best friend and you finally tackle that overflowing craft drawer. The idea sprouted from a wave of nostalgia as I stared at the smoked ham hocks in my fridge, left over from a dinner I’d rather forget. Growing up, my grandma's kitchen always smelled of her simmering soup, the smoky aroma comforting but never overpowering. I decided to put my own spin on it, with jalapeños providing a fresh edge Grandma probably wouldn't have approved of.
At that time, I hadn't yet dived into slow cooking, but the prospect of letting flavors mingle over several hours seemed perfect for the long weekend. Into the cooker went diced onion and sliced carrots, along with dried green split peas, because who doesn’t have a bag lurking in the pantry? Letting that unravel, I learned a trick: add salt toward the end, letting the peas soften uninterrupted by seasons. It was the kind of weekend where the slow pace of stew-making matched the rhythm of my heart.
Finally, rewarding myself with the first steamy bowl, I realized there’s something inherently therapeutic about pulling meat off tender ham hocks. The end result was soup that felt like a warm hug. It evolved into a staple comfort food of sorts, perfect for lighting up dull days. A sprinkle of fresh cracked pepper to finish was the simple applause my taste buds craved, and just like that, my spirits rose with each spoonful.
Ingredients
- 2 smoked ham hocks
- 1 (16-ounce) package dried green split peas
- 4 medium carrots, cut into 1/2-inch-thick slices
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and minced
- 3 cloves garlic, minced
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- In a 5-quart slow cooker, add the ham hocks, the split peas, the carrots, the onion, the jalapeño pepper, the garlic, the water, the salt, and the pepper.
- Cover the slow cooker and cook the soup on low heat until the meat is tender, about 6-8 hours.
- Transfer the ham hocks to rest on a plate until they are cool enough to handle.
- Pull the meat off the ham hocks and cut it into small pieces.
- Place the ham pieces in the soup and stir to combine.
- Serve.
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