Put the split peas, water and ham shank and salt in a crock pot and simmer over night.
Saute the finely chopped or minced carrots, sweet potato, onions, and celery in the butter for about 10 minutes, stirring almost constantly. Add the herbs and cook the vegetable for another 5 minutes, then add them to the soup. Simmer the soup, stirring occasionally, for another 45 minutes to 1 hour.
Ladle out approximately 1/2 of the soup and puree it in a blender or force it through a sieve. Return the puree to the pot, add the wine and pepper, stir, and bring the soup back to a simmer. Serve hot, alone or with croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.2mg||1 %|
|Sodium 242.3mg||8 %|
|Potassium 332.2mg||9 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 10.3g|
|Protein 5.2g||7 %|
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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: 106
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