Try this Black-Eyed Pea and Ham Hock Soup recipe, or contribute your own.
Suggest a better descriptionWash and pick over peas and soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1 1/2 hours. Meanwhile sweat onion, carrot and celery in lard until soft. Add vegetables and hock to the peas and continue to simmer 1 hour. Taste for salt and pepper. Yield: 6 to 8 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9180 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (4610g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 7897 | ||
Calories from Fat: 3507 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 389.7g | 520 % | |
Saturated Fat 128.5g | 642 % | |
Monounsaturated Fat 184.9g | ||
Polyunsanturated Fat 51.6g | ||
Cholesterol 2635.2mg | 811 % | |
Sodium 40778.4mg | 1406 % | |
Potassium 17038.7mg | 448 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 26.4g | ||
Protein 990.3g | 1415 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7897
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.