1. Wrap allspice in cheesecloth and tie with string to form a spice bag 2. In a large saucepan, combine water, peas, ham, and allspice. Bring to boil. Reduce heat. Cover and simmer for 1 hour. 3. Add potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce heat. Cover and simmer for an additional 30 minutes. 4. Remove spice bag. If using pork hocks, remove and cool slightly. When cool enough to handle, remove meat from bones and coarsely chop. Discard bones. Return meat to soup. Makes 8 to 10 servings. Source: August 1992 issue of Midwest Living. Posted to MC-Recipe Digest V1 #286 Date: Fri, 08 Nov 96 14:38:00 PST From: "Dykes, Sherry"
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|Serving Size: 1 Serving (1947g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 133.9mg||5 %|
|Potassium 1704.9mg||45 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 79.1g|
|Protein 8.5g||12 %|
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Calories per serving: 392
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