lunch

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

Name: Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
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 or chicken 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

“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.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Peasdo not soak, rinsed1 lb
Celery stalksfinely diced3
Carrotslarge, finely diced2 large
Onionfinely diced1
Garlicminced6 cloves
Bell pepper1
Fennel bulb and frondsfinely diced¾ cup
Cabbagefinely diced½ head
Hamsave the ham hock and bone, diced into ½″ chunks1.5 cups
Monterey jack cheeseshredded½ cup
Chicken broth8 cups
Butter2 tbsp
Olive oil2 tbsp
Ground cayenne pepperor¼ tsp
Saltor1 tbsp
Pepperor2 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

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

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