Split Pea Cabbage and Ham Soup
Half of a head small cabbage chopped in pieces
1 pound bag of dried split peas washed and sorted
NOTE: (I actually used a whole 16 ounce bag which makes a very thick rich soup fully packed with peas, if you want less peas or less thick of a soup I would cut it down to 2 1/2 cups) I had to keep adding water until they cooked and the soup gets nice and thick but fabulous!
use a handful of finger carrots or 1 cup sliced carrots
1 or 2 stalks of celery left whole and removed after cooking
ham bone or 1 cup cubed or sliced ham pieces (or see option below)
salt, pepper to taste
1 teaspoon garlic powder
Optional: add 2 or 3 cubed potatoes
Option over ham: boil 2 boneless chicken breasts with the peas and it will make a great broth, then after the chicken is cooked cool, cut chicken up in small pieces and place back into the pot.
In a 5 quart sauce pot, place the cleaned and sorted split peas in the pot fill with water leaving space of two inches from the top. Add the chopped cabbage, celery, carrots and ham and garlic powder.
Simmer for around 1 1/2 hours (or more depending how much vegetables your adding) on medium heat adding more water when it boils down too much and until the cabbage and peas are soft. (I had to add water twice when using the whole bag of peas around to the same level 2 inches from the top of water at a time until everything was cooked soft.) The soup will thicken as it cooks down perfectly by the peas.
For more directions watch the video clip from my
YouTube channel above.
+claudia lamascolo Author