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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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This recipe originated with the master chef of our familymy 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! 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 |
Directions:
1. In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. 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. Yield: 16-20 servings (about 5 quarts).
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