Name: Split Pea Vegetable Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 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

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!

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Split Pea Vegetable Soup

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Yield: 16-20 servings (about 5 quarts)

Prep: 5 min

Cook: 1 hour 30 min

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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

Text Ingredients

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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