Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper
Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper might be just the main course you are searching for.
- Servings: 8
- Total cooking time:
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:
- 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.)
- 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.
