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

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

  Ready in : 45 mins

Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper might be just the main course you are searching for. This recipe serves 8. One serving contains 360 calories, 23g of protein, and 11g of fat. For $1.71 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have ground cayenne pepper, onion, carrots, and a few other ingredients on hand, you can make it. With a spoonacular score of 65%, this dish is pretty good. Split pea & green pea smoked ham soup, Cabbage Split Pea Soup, and Split Pean and Ham Soup are very similar to this recipe.

Ingredients

peas

peas

1 pound

celery stalks

celery stalks

3

carrots

carrots

2 large

onion

onion

1

garlic

garlic

6 cloves

bell pepper

bell pepper

1

fennel bulb and fronds

fennel bulb and fronds

0.75 cup

cabbage

cabbage

0.5 head

ham

ham

1.5 cups

monterey jack cheese

monterey jack cheese

0.5 cup

chicken broth

chicken broth

8 cups

butter

butter

2 tablespoons

olive oil

olive oil

2 tablespoons

ground cayenne pepper

ground cayenne pepper

0.25 teaspoon

salt

salt

1 tablespoon

pepper

pepper

2 teaspoons

Cooking in Steps

  1. 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 doesnt get too burnt.)

    red pepper

    red pepper

    pepper

    pepper

    broiler
    broiler
    oven
    oven
  2. 2
    Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.

    seeds

    seeds

    wrap

    wrap

    plastic wrap
    plastic wrap
    bowl
    bowl
    oven
    oven
  3. 3
    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.

    bell pepper

    bell pepper

    vegetable

    vegetable

    cabbage

    cabbage

    carrot

    carrot

    butter

    butter

    celery

    celery

    fennel

    fennel

    garlic

    garlic

    onion

    onion

    cooking oil

    cooking oil

    pot
    pot
  4. 4
    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.

    broth

    broth

    meat

    meat

    peas

    peas

    ham

    ham

    pot
    pot
  5. 5
    Cook for 50-55 minutes, or until peas begin to fall apart.

    peas

    peas

  6. 6
    Remove from heat. Discard bones and any extra fat.

  7. 7
    Mix in cheese, then stir in cayenne, salt and pepper to taste.

    salt and pepper

    salt and pepper

    ground cayenne pepper

    ground cayenne pepper

    cheese

    cheese