Karen's Split Pea Soup

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Aug. 10, 2011

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
Servings: 4

Nutrition Facts

Serving size

Calories 1148Calories from Fat 513

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 1390 mg57.92%

Total Carbohydrates 99 g33%

Dietary Fiber 33 g132%

Sugars 19 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet