SPLIT PEA VEGETABLE SOUP

Split Pea Vegetable Soup image

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!

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 10

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

Steps:

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 : Calories 180 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein.