Try this Split Pea Soup W/smoked C recipe, or contribute your own.
Suggest a better description1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATE 2. COVER PEAS WITH WATER. BRING TO A BOIL. PLACE 2 LB 8 OZ THAWED. SMOKED, CURED PORK HOCKS IN ENOUGH WATER TO COVER. SIMMER FOR 1 HOUR; REMOVE FROM HEA COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES. 3. ADD SOUP AND GRAVY BASE, BOILING WATER, ONIONS, CARROTS, CELERY SALT, BAY LEAVES, SUGAR, AND PEPPER TO PEAS. 4. BRING SOUP MIXTURE TO A BOIL; REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2 HOURS OR UNTIL PEAS ARE MUSHY. 5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER IF NEEDED FOR A THINNER CONSISTENCY. NOTE: 1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT, COVERED AND ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 1/2 HOURS. NOTE: 2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM. NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ GRATED CARROTS. NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: P02302 SERVING SIZE: 1 CUP (8 O From the
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 30.8mg | 1 % | |
Potassium 75.6mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.1g | ||
Protein 0.6g | 1 % | |
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: 22
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