Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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

 
One serving costs about $1.75

$1.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

If you want to add more gluten free recipes to your recipe box, Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper might be a recipe you should try. For $1.75 per serving, you get a main course that serves 8. One portion of this dish contains about 22g of protein, 11g of fat, and a total of 350 calories. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. Head to the store and pick up onion, olive oil, bell pepper, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 63%. Similar recipes include Split pea & green pea smoked ham soup, Cabbage Split Pea Soup, and Split Pea Soup with Ham.

Ingredients

Servings:
1 lb
1 lb split peas
split peas
3
3  diced celery stalks
diced celery stalks
2 large
2 large diced carrots
diced carrots
1
1  diced yellow onion
diced yellow onion
6 cloves
6 cloves garlic
garlic
1
1  red bell pepper
red bell pepper
0.75 cups
0.75 cups diced fennel bulb
diced fennel bulb
0.5 head
0.5 head diced cabbage
diced cabbage
1.5 cups
1.5 cups cooked diced ham
cooked diced ham
0.5 cups
0.5 cups shredded monterey jack cheese
shredded monterey jack cheese
8 cups
8 cups chicken broth
chicken broth
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 tsps
0.25 tsps ground cayenne pepper
ground cayenne pepper
1 Tbsp
1 Tbsp salt
salt
2 tsps
2 tsps black pepper
black pepper
1 lb split peas
1 lb
split peas
3  diced celery stalks
3
diced celery stalks
2 large diced carrots
2 large
diced carrots
1  diced yellow onion
1
diced yellow onion
6 cloves garlic
6 cloves
garlic
1  red bell pepper
1
red bell pepper
0.75 cups diced fennel bulb
0.75 cups
diced fennel bulb
0.5 head diced cabbage
0.5 head
diced cabbage
1.5 cups cooked diced ham
1.5 cups
cooked diced ham
0.5 cups shredded monterey jack cheese
0.5 cups
shredded monterey jack cheese
8 cups chicken broth
8 cups
chicken broth
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 tsps ground cayenne pepper
0.25 tsps
ground cayenne pepper
1 Tbsp salt
1 Tbsp
salt
2 tsps black pepper
2 tsps
black pepper

Equipment

plastic wrap
plastic wrap
broiler
broiler
bowl
bowl
oven
oven
pot
pot
plastic wrap
plastic wrap
broiler
broiler
bowl
bowl
oven
oven
pot
pot


Instructions

Roast 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.) Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces. Heat 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. Stir 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. Cook for 50-55 minutes, or until peas begin to fall apart. Remove from heat. Discard bones and any extra fat. Mix in cheese, then stir in cayenne, salt and pepper to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.75
Ingredient
1 pound split peas
3 diced celery stalks
2 larges diced carrots
1 diced yellow onion
6 cloves garlic
1 red bell pepper
¾ cups diced fennel bulb
½ heads diced cabbage
1.5 cups cooked diced ham
½ cups shredded monterey jack cheese
8 cups chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ teaspoons ground cayenne pepper
1 tablespoon salt
2 teaspoons black pepper
Price
$0.97
$0.05
$0.25
$0.24
$0.40
$0.60
$0.22
$0.70
$3.12
$0.63
$6.04
$0.24
$0.33
$0.06
$0.02
$0.12
$13.98

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
349 Calories
22g Protein
10g Total Fat
44g Carbs
25% Health Score
Limit These
Calories
349
17%

Fat
10g
16%

  Saturated Fat
3g
24%

Carbohydrates
44g
15%

  Sugar
8g
10%

Cholesterol
25mg
8%

Sodium
2087mg
91%

Get Enough Of These
Protein
22g
44%

Vitamin A
3806IU
76%

Vitamin C
61mg
74%

Fiber
17g
70%

Manganese
1mg
59%

Vitamin K
58µg
56%

Folate
196µg
49%

Vitamin B1
0.48mg
32%

Phosphorus
308mg
31%

Copper
0.6mg
30%

Potassium
1011mg
29%

Magnesium
84mg
21%

Iron
3mg
21%

Vitamin B3
3mg
17%

Zinc
2mg
16%

Vitamin B6
0.31mg
15%

Calcium
143mg
14%

Vitamin B2
0.23mg
14%

Vitamin B5
1mg
13%

Vitamin E
1mg
7%

Selenium
2µg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need

Related Recipes