How to Prepare Tasty split pea cabbage and ham soup

split pea cabbage and ham soup. In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Place the butter in a large soup pot over medium-low heat.

It can be enjoyed any time, but it is especially good for Autumn. Split peas and cabbage, or kapusta z grochem (kah-POOSS-tah zih GRROH-hem) in Polish, is a traditional side dish at wigilia, the Christmas Eve dinner also known as the Star Supper. Fresh shredded cabbage, sauerkraut, and a purée of cooked yellow split peas are combined to make this thick, slightly tangy dish. You can cook split pea cabbage and ham soup using 9 ingredients and 2 steps. Here is how you cook it.

Ingredients of split pea cabbage and ham soup

  1. Prepare 1/2 head of cabbage.
  2. You need 16 oz of dried split pea.
  3. You need 10 bunch of carrots.
  4. Prepare 2 stick of celery.
  5. Prepare 1 cup of cubed ham.
  6. It’s 1 dash of pepper.
  7. You need 1 dash of salt.
  8. You need 1 tsp of garlic powder.
  9. Prepare 3 each of potato.

Swedish yellow split pea soup—vegan and filling!. Dump in the chicken stock, peas, cabbage, and spices and stir. Pea soup is one of my favorite recipes to make using leftover ham. Filled with split peas, ham, spices and other healthy vegetables, this classic soup is the perfect comfort food.

split pea cabbage and ham soup instructions

  1. In 5 quart sauce pot, place the cleansed and sorted split peas in the pot fill with water leaving space of two inches from the top..
  2. Add the chopped cabbage, celery, carrots and ham and garlic powder.

This recipe is a perfect way to use up any leftover Ham from a holiday meal. You can also freeze larger portions in large ziplock. Cooking split peas under pressure makes them nearly instantly creamy. This recipe is very close to a classic split pea soup, but I have the option of cooking with or without a meaty ham bone. If you just have ham, it will be just as great with the combination of celery, carrots, onions, potatoes, and split peas.