Try this Habitant Pea Soup recipe, or contribute your own.
Suggest a better descriptionEQUIPMENT: large saucepan with cover, mixing spoon. 1. Hat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. 2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and breing to boil over high heat. Reduce and simmer, cover and cood for about 1-1/5 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste. SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press, 1993. Posted by Bud Cloyd
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 272 | ||
Calories from Fat: 234 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 688mg | 24 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 8.4g | 12 % | |
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: 272
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