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

Ingredients

• •1 pound dried split peas
• •3 celery stalks
• •2 large carrots
• •1 onion
• •6 cloves garlic
• •1 red 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 black pepper

Method

Adapted from foodista.com

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 doesn't get too burnt.)
2. 2Remove from oven, place in a bowl and cover with plastic wrap.
3. 3Once cool, remove skin, seeds and dice flesh into small pieces.
4. 4Heat oil and butter over medium heat in a large pot.
5. 5Cook carrots, onions, and celery for about 4 minutes, then add in cabbage, fennel, bell pepper, and garlic.
6. 6Cook vegetables for an additional 6 minutes, or until they begin to become soft, mixing occasionally.
7. 7Stir in ham meat, bone and peas and cook for an additional 2 minutes.
8. 8Pour enough broth to cover the mixture a few inches.
9. 9Bring to a light simmer, cover pot and reduce heat to low.
10. 10Cook for 50-55 minutes, or until peas begin to fall apart.
11. 11Remove from heat.
12. 12Discard bones and any extra fat.
13. 13Mix in cheese.
14. 14Stir in cayenne, salt and pepper to taste.