Split Pea Vegetable Soup
TOTAL TIME: Prep: 5 min. Cook: 1-1/2 hours
YIELD: 16-20 servings (about 5 quarts).
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!
Ingredients
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1-1/2 cups dried green split peas, rinsed
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2-1/2 quarts water
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7 to 8 whole allspice, tied in a cheesecloth bag
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2 teaspoons salt
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1/2 teaspoon pepper
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6 large potatoes, peeled and cut into 1/2-inch cubes
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6 medium carrots, chopped
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2 medium onions, chopped
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2 cups cubed cooked ham
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1/2 medium head cabbage, shredded
Directions
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1.
In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
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2.
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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