Split Pea Vegetable Soup-Becky

1 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.