Directions:
- In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
- Remove from heat; cover and let stand 1 hour.
- Add ham shank, onion, celery, parsley and pepper; heat to boiling.
- Reduce heat; cover and simmer 1-1/2 hours.
- Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
- Remove bone; trim meat from bone and add meat to soup.
- For a thinner consistency, stir milk or water into soup.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.26 Kcal (1466 kJ) | ||
| Calories from fat | 67.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Cholesterol | 82.93mg | 28% | |
| Sodium | 1004.21mg | 42% | |
| Potassium | 969.7mg | 21% | |
| Total Carbs | 34.06g | 11% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 36.52g | 73% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.9mg | 21% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.91 Kcal (184 kJ) | ||
| Calories from fat | 8.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 11% | |
|---|---|---|---|
| Cholesterol | 10.4mg | 28% | |
| Sodium | 125.89mg | 42% | |
| Potassium | 121.56mg | 21% | |
| Total Carbs | 4.27g | 11% | |
| Sugars | 0.36g | 11% | |
| Dietary Fiber | 0.57g | 18% | |
| Protein | 4.58g | 73% | |
| Vitamin C | 0.7mg | 9% | |
| Iron | 0.5mg | 21% | |
| Calcium | 13.6mg | 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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