Directions:
- In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Saute for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium low and cook until the peas are tender, about 1 1/2 hours. Reseason if necessary. **The soup can either be pureed until smooth or served as is with crusty bread. Ladle the soup into individual serving bowls and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.32 Kcal (1052 kJ) | ||
| Calories from fat | 170.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 29% | |
|---|---|---|---|
| Cholesterol | 21.69mg | 7% | |
| Sodium | 945.12mg | 39% | |
| Potassium | 253.71mg | 5% | |
| Total Carbs | 14.71g | 5% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 61.52 Kcal (258 kJ) | ||
| Calories from fat | 41.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 29% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 7% | |
| Sodium | 231.34mg | 39% | |
| Potassium | 62.1mg | 5% | |
| Total Carbs | 3.6g | 5% | |
| Sugars | 0.32g | 5% | |
| Dietary Fiber | 0.47g | 8% | |
| Protein | 1.45g | 12% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.3mg | 6% | |
| Calcium | 12.2mg | 5% | |
* 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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