Split Pea Vegetable Soup Recipe
- 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
- 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. Yield: 16-20 servings (about 5 quarts).
Reviews for Split Pea Vegetable Soup(4)
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Absolutely love this soup. Made it many, many times. I have friends who do not like cabbage and they love this soup. It is a true winner.
This is a good soup. However, I always use yellow split peas, never green ones as we don't like the taste.
Oh, my goodness! This is just incredible. I can't stop eating it!! I didn't have allspice so I improvised by using substitute spices (1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves). I also used packaged cole slaw cabbage, which worked fine, but think I'll cut my own next time in order to have larger pieces. Awesome!
I love split pea soup of any description. In place of the ham I used sliced kielbasa and it was wonderful. This tastes wonderfully "cooked from scratch".
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