Karen's Split Pea Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
DishMain Ingredient
Interest Group

Ingredients

 Carrots2
 Celery ribs2
 Onion1
 Parsnip1
 Leek1 (Keep 3 Inches Of Green)
 Ripe tomato1
 Ham hock1
 Split peas1 Pound, dried, washed, with stones removed (1 3/4 Cups)
 Olive oil2 Tablespoon
 Bay leaf1
 Thyme1 Teaspoon, dried
 Chicken broth4 Cup (64 tbs)
 Water4 Cup (64 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Parsley2 Teaspoon, chopped

Nutrition Facts

Serving size

Calories 1054 Calories from Fat 502

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 110 mg

Sodium 1389.8 mg57.9%

Total Carbohydrates 99 g33%

Dietary Fiber 33.7 g135%

Sugars 19.9 g

Protein 67 g133%

Vitamin A 129.5% Vitamin C 39.9%

Calcium 7.6% Iron 28.6%

*Based on a 2000 Calorie diet

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.
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