Jefferson County Recipe of the Day: Split Pea Soup with Ham and Jalapeno.
Serve this hearty recipe with homemade biscuits!
Ingredients
2 smoked ham hocks
1 package (16 ounces) of 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
-In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low until meat is tender, six to eight hours.
-Remove ham hocks from crock pot and remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker.
-Makes six servings.
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