Directions:
- Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
- Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
- Sprinkle with reserved bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.18 Kcal (4255 kJ) | ||
| Calories from fat | 595.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.15g | 102% | |
|---|---|---|---|
| Cholesterol | 249.6mg | 83% | |
| Sodium | 428.25mg | 18% | |
| Potassium | 512.41mg | 11% | |
| Total Carbs | 28.8g | 10% | |
| Sugars | 9.55g | 38% | |
| Dietary Fiber | 9.03g | 36% | |
| Protein | 70.1g | 140% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5mg | 28% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 229.39 Kcal (960 kJ) | ||
| Calories from fat | 134.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 102% | |
|---|---|---|---|
| Cholesterol | 56.34mg | 83% | |
| Sodium | 96.67mg | 18% | |
| Potassium | 115.67mg | 11% | |
| Total Carbs | 6.5g | 10% | |
| Sugars | 2.16g | 38% | |
| Dietary Fiber | 2.04g | 36% | |
| Protein | 15.82g | 140% | |
| Vitamin C | 5.3mg | 39% | |
| Iron | 1.1mg | 28% | |
| Calcium | 25.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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