- 1 pound split peas (rinsed, do not soak)
- 3 celery stalks (finely diced)
- 2 large carrots (finely diced)
- 1 yellow onion (finely diced)
- 6 cloves garlic (minced)
- 1 red bell pepper
- 3/4 cup fennel bulb (and fronds, finely diced)
- 1/2 head cabbage (finely diced)
- 1 1/2 cups cooked ham (diced into ½″ chunks, save the ham hock and bone)
- 1/2 cup monterey jack cheese (shredded)
- 8 cups vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon ground cayenne pepper (or to taste)
- 1 tablespoon salt (or to taste)
- 2 teaspoons black pepper (or to taste)
- Roast the red pepper in the oven under the broiler on each side until pepper begins to blacken, about 3-4 minutes. (Be sure to watch closely to ensure it doesn’t get too burnt.) Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.
- Heat oil and butter over medium heat in a large pot. Cook carrots, onions, and celery for about 4 minutes, then add in cabbage, fennel, bell pepper, and garlic. Cook vegetables for an additional 6 minutes, or until they begin to become soft, mixing occasionally.
- Stir in ham meat, bone and peas and cook for an additional 2 minutes. Then pour enough broth to cover the mixture a few inches. Bring to a light simmer, cover pot and reduce heat to low.
- Cook for 50-55 minutes, or until peas begin to fall apart. Remove from heat. Discard bones and any extra fat. Mix in cheese, then stir in cayenne, salt and pepper to taste.
|Calories730Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.