Zubereitung

1. 1

   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.)

2. 2

   Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.

3. 3

   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.

4. 4

   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.

5. 5

   Cook for 50-55 minutes, or until peas begin to fall apart.

6. 6

   Remove from heat. Discard bones and any extra fat.

7. 7

   Mix in cheese, then stir in cayenne, salt and pepper to taste.