In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours. Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf. Just before serving, crumble bacon and sprinkle over soup. Makes 8 cups. Gourmet February 1995
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|Serving Size: 1 Serving (3651g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2361 (40%)|
|Amt Per Serving||% DV|
|Total Fat 262.4g||350 %|
|Saturated Fat 87.6g||438 %|
|Monounsaturated Fat 125.9g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 1818.9mg||560 %|
|Sodium 31472.4mg||1085 %|
|Potassium 13906mg||366 %|
|Total Carbohydrate 111.9g||33 %|
|Dietary Fiber 40.3g||161 %|
|Sugars, other 71.6g|
|Protein 738.5g||1055 %|
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Calories per serving: 5959
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