Trim off and discard skin from ham hocks.
In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
Stir in dried split peas, bay leaf ,savory and thyme. Cook, stirring, for about 2 minutes.
Stir in chicken broth and water.
Add the ham hock. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1 1/2 - 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.
PICK OUT AND DISCARD BAY LEAF and remove the ham hock to a plate.
Let ham hock cool slightly, then remove any meat on the hock and add it back to soup. Discard the fat and bone from the hock.
Stir to combine meat with soup.
Taste and generously season with salt and pepper, to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1116 (56%)|
|Amt Per Serving||% DV|
|Total Fat 124g||165 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 51.2g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 613.3mg||189 %|
|Sodium 600.1mg||21 %|
|Potassium 2217.7mg||58 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 24.4g|
|Protein 168.4g||241 %|
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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: 1990
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