Salt roast and brown in a large pot with olive oil and the whole onion.
While that is browning, put the split peas in a bowl and pick through them and rinse, drain and repeat until the the water is clear.
Add peas and enough cold water to cover the meat and peas with about 2 inches of water, but with enough room so the pot won't boil over.
Cover pot and allow to come to a boil.
Skim soup carefully.
Add potatoes and carrots and salt and pepper to soup and bring to a boil uncovered.
Turn the heat to low and simmer for four hours, stirring often to keep soup from sticking.
When done, remove from stove and throw onion away.
Remove meat to plate and when cool enough to handle, pull meat apart into small pieces and return to soup and mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2124g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1063 (38%)|
|Amt Per Serving||% DV|
|Total Fat 118.1g||158 %|
|Saturated Fat 47g||235 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 426.4mg||131 %|
|Sodium 1747.8mg||60 %|
|Potassium 7052.9mg||186 %|
|Total Carbohydrate 194.9g||57 %|
|Dietary Fiber 55.1g||221 %|
|Sugars, other 139.7g|
|Protein 233.4g||333 %|
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: 2794
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!