This recipe originated with the master chef of our family—my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
Split Pea Vegetable Soup
Split Pea Vegetable Soup
Prep Time
5 min
Cook Time
1 hour 30 min
Yield
16-20 servings (about 5 quarts)
Ingredients
- 1-1/2 cups dried green split peas, rinsed
- 2-1/2 quarts water
- 7 to 8 whole allspice, tied in a cheesecloth bag
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 large potatoes, peeled and cut into 1/2-inch cubes
- 6 medium carrots, chopped
- 2 medium onions, chopped
- 2 cups cubed cooked ham
- 1/2 medium head cabbage, shredded
Directions
- In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice.
Nutrition Facts
1 cup: 180 calories, 2g fat (0 saturated fat), 7mg cholesterol, 435mg sodium, 34g carbohydrate (6g sugars, 7g fiber), 9g protein.
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