Split Pea Vegetable Soup-Becky1 1/2 cups dry split peas, rinsed
2 1/2 quarts water
7 to 8 whole allspice, tied in cheesecloth or tea strainer
2 teaspoons salt
1/2 teaspoon pepper
6 large potatoes, peeled and cubed
6 carrots, chopped
2 medium onions, chopped
2 cups cubed, cooked ham
1/2 medium head cabbage, shredded
In large pot, combine peas, water, allspice, salt and pepper; bring to boil Reduce heat; cover and simmer for about 1 hour. Stir in potatoes, carrots, onions, ham and cabbage; return to boil. Reduce heat; cover and simmer again for about 30 minutes, or until vegetables are tender, stirring occasionally. Discard allspice and serve. Can be frozen. Makes a large amount about 16 to 20 servings.