In large stock pot, saute diced onion in butter. Add celery and carrots and continue cooking for a few minutes.
Add remaining ingredients, bring to boil. reduce heat and simmer, covered, for 2 hours or until peas are very soft. Add more liquid as necessary.
Remove ham hocks and bay leaf. Carefully puree soup with stick blender. Add diced ham and stir to heat through.
Serve with bread!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2908g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 1217 (48%)|
|Amt Per Serving||% DV|
|Total Fat 135.2g||180 %|
|Saturated Fat 72.2g||361 %|
|Monounsaturated Fat 47.3g|
|Polyunsanturated Fat 8g|
|Cholesterol 606.6mg||187 %|
|Sodium 7901.3mg||272 %|
|Potassium 6218.7mg||164 %|
|Total Carbohydrate 134.2g||39 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 123.9g|
|Protein 188.1g||269 %|
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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: 2521
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