A warm, filling and nutritious, delishious soup. Great for winter lunches.
Rinse split peas under running water then add to large stock pot. Add smoked hock and water. Simmer for 1 and a half hours,stirring occasionally to prevent peas sticking and burning on the bottom. Add onion, potatoes and carrot and simmer for another half hour. Remove smoked hock and cut meat from bone into small diced pieces. Return meat to pot and season with pepper to taste.(this soup is naturally salty thanks to the smoked ham hock, it should not need extra salt). Enjoy!!!
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 10 | ||
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Calories: 40 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 215.1mg | 6 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 7.8g | ||
Protein 1g | 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: 40
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