Ingredients:

5 cups ham stock
2 cups sauteed cubed smoked ham*
2 cups green split peas
2 cups watercress (stems removed)
kernels from 2 ears of corn (about 1 cup)
1 cup fresh or frozen peas
2 carrots, diced
4 cloves garlic, minced
2 poblano peppers, diced
2 jalapeno peppers, diced
2 small turnips, diced
2 stalks celery (with leaves), diced
1 large onion, diced
2 tablespoons pepper sherry
2 tablespoons dry vermouth
2 tablespoons Worcestershire sauce
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dark brown sugar
1/2 teaspoon aleppo pepper
1/2 teaspoon chipotle
1/2 teaspoon cayenne
1/2 teaspoon ground mustard
1/4 teaspoon allspice
1 large bay leaf
sea salt
freshly ground black pepper

Directions:

Pick over split peas to remove any stones or stems that might be present. Place all ingredients EXCEPT the ham, peas and corn in a 4 quart slow cooker. Stir. Cook on low 10 hours. Stir in the remaining during the last 45 minutes of cooking. Fish out the bay leaf prior to serving.

*Use leftover ham or one of those cute boneless smoked ham steaks that are always on sale. I just saute them quickly in a dry, nonstick pan.

My thoughts:
I created this recipe to use up the last of the summer produce and some of the fall produce I’ve been accumulating in one go. I was a little nervous to see how it would come out but it was wonderful! Split peas turn so creamy in the slow cooker, you would swear you added cream. The peppers, watercress and turnips are meltingly soft and just add flavor and body to the soup. Adding the ham, peas and corn at the end add a fresh flavor that can some times be missing from a slow cooker soup. It all adds up to a warming, perfect for a weeknight meal.

Quick tip: Chop all of the ingredients up the night before and refrigerate them overnight. I even put the peas in a container with all of the spices so I didn’t have to measure anything out. Just dump it all in and go!