Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper

FOODISTA
16Ingredients
90Minutes
730Calories

Ingredients

  • 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)
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    US|METRIC
  • 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)
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    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
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    NutritionView More

    730Calories
    Sodium188% DV4510mg
    Fat32% DV21g
    Protein94% DV48g
    Carbs30% DV90g
    Fiber140% DV35g
    Calories730Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol55mg18%
    Sodium4510mg188%
    Potassium1920mg55%
    Protein48g94%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate90g30%
    Dietary Fiber35g140%
    Sugars18g36%
    Vitamin A170%
    Vitamin C180%
    Calcium25%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.