Directions:
- Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool.
- Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables.
- Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through. Yield: 16-18 servings (4-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.51 Kcal (760 kJ) | ||
| Calories from fat | 78.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 13% | |
| Sodium | 277.58mg | 12% | |
| Potassium | 279.3mg | 6% | |
| Total Carbs | 13.55g | 5% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.8mg | 5% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.22 Kcal (252 kJ) | ||
| Calories from fat | 25.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 13% | |
|---|---|---|---|
| Cholesterol | 13.29mg | 13% | |
| Sodium | 92.1mg | 12% | |
| Potassium | 92.67mg | 6% | |
| Total Carbs | 4.49g | 5% | |
| Sugars | 1.37g | 17% | |
| Dietary Fiber | 0.99g | 12% | |
| Protein | 3.88g | 23% | |
| Vitamin C | 4.3mg | 22% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.3mg | 5% | |
| Calcium | 18.7mg | 6% | |
* 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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