Try this Split Pea and Ham Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, saute onion, celery, and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to a taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 235 | ||
Calories from Fat: 106 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 1512.1mg | 52 % | |
Potassium 574.1mg | 15 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.8g | ||
Protein 25.8g | 37 % | |
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: 235
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