Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary. Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove salt pork; cut into 1/4-inch slices. Add pork to soup or serve separately with mustard if desired. Servings: 8 servings (about 1-1/2 cups each) Recipe by: Betty Crockers International Cookbook Posted to MC-Recipe Digest V1 #943 by Badams
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 8|
|Calories from Fat: 409 (80%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||61 %|
|Saturated Fat 16.5g||83 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 48.2mg||15 %|
|Sodium 972.5mg||34 %|
|Potassium 431.6mg||11 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 11.3g|
|Protein 8.2g||12 %|
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Calories per serving: 511
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