My dad makes split pea soup with the leftover ham after big family dinners, and he tinkered with his go-to soup recipe to include Hotmaple's Smokey Habanero. I adjusted it so you can chose to include or omit the ham.
I appreciate the simplicity of the recipe, especially when things get busy at the Hotmaple office. We don't always have time to make a home-cooked meal, and I think crock pots are magical for those days.
1 lb dried split peas
5 cups chicken or vegetable broth
1 cup chopped onion
1 Tbsp minced garlic
4 carrots, chopped
1-2 bay leaves
2 tsp Hotmaple Smokey Habanero
1 lb diced ham (optional)
1. Saute chopped onion until onion is translucent. Transfer to slow cooker/crock pot.
2. Rinse split peas
3. Add peas, broth, garlic, bay leaves and Hotmaple Smokey Habanero to crock pot, and stir to combine. Add ham if desired. Broth should cover the ingredients. If not, add more broth or water until covered.
4. Cover and cook on low for 6-8 hours.
5. Remove bay leaves. Add black pepper and salt to taste before serving.