You can remove some of the peas and puree them in order to thicken the soup. You can use a ham bone instead of salt pork. You can also soak the peas overnight instead of using the quick-soak method.
Wash and sort peas; palce in large pot and bring to boil. Remove from heat and let sit for 1 hour. Add salt pork, onion, celery, carrots, savory and 1 tsp salt. Bring to boil, reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork, chop and return to soup.
Season to taste with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2745g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1762 | ||
Calories from Fat: 1646 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.9g | 244 % | |
Saturated Fat 66.7g | 334 % | |
Monounsaturated Fat 86.1g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 195mg | 60 % | |
Sodium 3352.7mg | 116 % | |
Potassium 494.1mg | 13 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.3g | ||
Protein 13.2g | 19 % | |
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: 1762
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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