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Homemade Basic Split Pea Soup Recipe
|Ham hock||1 1⁄2 Pound, soaked overnight, rinsed and drained (700 Gram)|
|Dried split peas||1 Pound, soaked overnight and drained (500 Gram)|
|Black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Onions||2 Medium, chopped|
|Celery stalks||2 , chopped|
|Carrots||2 , scraped and thinly sliced|
|Leeks||2 , cut into 1/2 inch pieces|
Serving size: Complete recipe
Calories 3190 Calories from Fat 1741
% Daily Value*
Total Fat 195 g299.5%
Saturated Fat 71.6 g357.8%
Trans Fat 0 g
Cholesterol 451.9 mg
Sodium 1337.1 mg55.7%
Total Carbohydrates 241 g80.5%
Dietary Fiber 29.3 g117.3%
Sugars 55.4 g
Protein 149 g297.5%
Vitamin A 564.6% Vitamin C 140.1%
Calcium 40.6% Iron 53.8%
*Based on a 2000 Calorie diet
Bring to the boil, then simmer for 1 hour.
Add the split peas, bay leaf and salt and pepper to taste and continue to simmer for 1 hour.
Meanwhile, melt the butter in a frying pan.
Add the vegetables and fry until they are just beginning to soften.
Add to the saucepan and stir well.
Cover and simmer for a further 45 minutes.
Remove from the heat and allow the soup to cool.
Skim off any fat from the surface.
Remove the ham hock and cut the meat from the bone.
Chop the meat and return to the saucepan.
Bring the soup back to the boil, then serve.