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Karen's Split Pea Soup

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Ingredients
  Carrots 2
  Celery ribs 2
  Onion 1
  Parsnip 1
  Leek 1 (Keep 3 Inches Of Green)
  Ripe tomato 1
  Ham hock 1
  Split peas 1 Pound, dried, washed, with stones removed (1 3/4 Cups)
  Olive oil 2 Tablespoon
  Bay leaf 1
  Thyme 1 Teaspoon, dried
  Chicken broth 4 Cup (64 tbs)
  Water 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Parsley 2 Teaspoon, chopped
Directions

MAKING
1. In slow cooker place all vegetables cut into 1/4-inch pieces along with the remaining ingredients except salt, pepper, and parsley.
2. With cover, cook on High for 7 hours.
3. Removing ham hock shred meat from bone and return meat to pot.

SERVING
4. Seasoning soup with salt and pepper, stir in parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Gourmet, Healthy
Servings: 
4

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4.340625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1148 Calories from Fat 513

% Daily Value*

Total Fat 57 g88.1%

Saturated Fat 15.3 g76.5%

Trans Fat 0 g

Cholesterol 110 mg36.7%

Sodium 1390.6 mg57.9%

Total Carbohydrates 99 g33%

Dietary Fiber 33.4 g133.6%

Sugars 19.2 g

Protein 65 g130.2%

Vitamin A 132.9% Vitamin C 43.3%

Calcium 13.8% Iron 38.5%

*Based on a 2000 Calorie diet

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Karen's Split Pea Soup Recipe