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

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

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

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
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.

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