Directions:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1045.03 Kcal (4375 kJ) | ||
| Calories from fat | 551.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.3g | 94% | |
|---|---|---|---|
| Cholesterol | 201.47mg | 67% | |
| Sodium | 1598.43mg | 67% | |
| Potassium | 1076.25mg | 23% | |
| Total Carbs | 50.39g | 17% | |
| Sugars | 13.26g | 53% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 70.39g | 141% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4mg | 22% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 119.11 Kcal (499 kJ) | ||
| Calories from fat | 62.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 94% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 67% | |
| Sodium | 182.18mg | 67% | |
| Potassium | 122.66mg | 23% | |
| Total Carbs | 5.74g | 17% | |
| Sugars | 1.51g | 53% | |
| Dietary Fiber | 0.52g | 18% | |
| Protein | 8.02g | 141% | |
| Vitamin C | 0.7mg | 11% | |
| Iron | 0.5mg | 22% | |
| Calcium | 10.8mg | 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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