Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper

Ingredients

• •1 pound peas
• •3 celery stalks
• •2 large carrots
• •1 onion
• •6 cloves garlic
• •1 bell pepper
• •¾ cup fennel bulb and fronds
• •½ head cabbage
• •1½ cups ham
• •½ cup monterey jack cheese
• •8 cups chicken broth
• •2 tablespoons butter
• •2 tablespoons olive oil
• •¼ teaspoon ground cayenne pepper
• •1 tablespoon salt
• •2 teaspoons pepper

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Method

From foodista.com — read the original

1. 1Roast the red pepper in the oven under the broiler on each side until pepper begins to blacken, about 3-4 minutes. (Be sure to watch closely to ensure it doesnt get too burnt.)
2. 2Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.
3. 3Heat oil and butter over medium heat in a large pot. Cook carrots, onions, and celery for about 4 minutes, then add in cabbage, fennel, bell pepper, and garlic. Cook vegetables for an additional 6 minutes, or until they begin to become soft, mixing occasionally.
4. 4Stir in ham meat, bone and peas and cook for an additional 2 minutes. Then pour enough broth to cover the mixture a few inches. Bring to a light simmer, cover pot and reduce heat to low.
5. 5Cook for 50-55 minutes, or until peas begin to fall apart.
6. 6Remove from heat. Discard bones and any extra fat.
7. 7Mix in cheese, then stir in cayenne, salt and pepper to taste.