Directions:
- Heat the butter in a Dutch oven or large soup pot on medium heat.
- Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.
- Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer.
- Increase heat to high.
- Add the stock and bring to a boil.
- Reduce heat to low.
- Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.
- Remove the ham hock and take meat off bone and reserve.
- Discard the bay leaves and thyme stalks.
- With a hand held blender smooth purée some of the soup.
- If the soup is too thick add some more water or stock to loosen.
- Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.
- Season to taste with salt and pepper.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 689.73 Kcal (2888 kJ) | ||
| Calories from fat | 342.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.06g | 59% | |
|---|---|---|---|
| Cholesterol | 146.4mg | 49% | |
| Sodium | 1124.32mg | 47% | |
| Potassium | 811.31mg | 17% | |
| Total Carbs | 36.4g | 12% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 49.17g | 98% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.5mg | 19% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 106.73 Kcal (447 kJ) | ||
| Calories from fat | 53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 59% | |
|---|---|---|---|
| Cholesterol | 22.66mg | 49% | |
| Sodium | 173.98mg | 47% | |
| Potassium | 125.54mg | 17% | |
| Total Carbs | 5.63g | 12% | |
| Sugars | 1.47g | 38% | |
| Dietary Fiber | 0.44g | 11% | |
| Protein | 7.61g | 98% | |
| Vitamin C | 2.2mg | 24% | |
| Iron | 0.5mg | 19% | |
| Calcium | 13.3mg | 9% | |
* 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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