This is the tail end of our icy-cold season and we're now starting to think about our gardens, so it's time to get in a last blast of bone-warming comfort food in the form of split pea soup. We only make this a couple times a year, maybe three times. We can make a whole pot and it will last us throughout the week for a dinner and then the leftovers for quick lunches. It doesn't take much to fill you up.
I have a more traditional spicy slow cooker split pea soup recipe that you can review if you would like to get a base, but this time around we were looking for a bit of a spin - a Southwestern spin with all those spicy ingredients and flavorful chili pepper additions. It doesn't have to be too spicy, though I personally love it that way. Go light on the chili powders for a milder version. You'll still achieve those rich Southwest flavors.
This was also an opportunity for us to use up some of the frozen food from last year's garden harvest. I've posted before how we enjoy making certain sauces and tomato-pepper purees for freezing and using them throughout the year. We're getting low, but this is an ideal recipe for using up some of that harvest you've saved, especially since you'll be able to grow plenty of fresh vegetables soon. We used our rustic tomato-pepper sauce for this one, a balanced blend of peppers and tomatoes.
You can cook this over the stove if you'd like, which is a fun way to spend an afternoon, or do it quickly with a pressure cooker. I've included both versions below. I hope you like it!
Patty's Perspective: I'm always amazed at the flavors that come out of a pressure-cooked meal. This was a complex collection of ingredients that melded nicely together, making for a very tasty soup. Yum!
Southwest Style Split Pea Soup
- 1 pound dry green split peas
- 2 cups rustic tomato-pepper sauce
- 2 tablespoons chili powder (I enjoy habanero powder, but milder pepper powders are great)
- 1 tablespoon chipotle powder
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 5 cups chicken broth
- 2 bay leaves
- 8 ounces smoked ham, chopped (include the bone if you have it)
- Salt and pepper to taste.
Cooking Directions (for a Pressure Cooker)
- Thoroughly rinse peas and add to the pressure cooker.
- Add remaining ingredients, stir and cover. Lock the lid. Bring to the high pressure.
- Pressure cook for 20-25 minutes. Turn off the pressure cooker and release steam. Remove cover.
- Stir the contents of the pot. Add salt and pepper to taste.
Cooking Directions (for a Slow Cooker)
- Heat a slow cooker to high.
- Thoroughly rinse peas and add to slow cooker.
- Add remaining ingredients and stir. Cover and cook about 4-5 hours, or until peas absorb the moisture.
- Mix and serve!