Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper Recipe - Quick, Healthy & Ready in 45 Minutes

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

Instructions:

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.
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.
5. Cook for 50-55 minutes, or until peas begin to fall apart.
6. Remove from heat. Discard bones and any extra fat.
7. Mix in cheese, then stir in cayenne, salt and pepper to taste.