Directions:
- In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
- Stir in the garlic for an additional minute of cooking.
- Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
- Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
- Remove the bay leaf.
- Remove and shred the ham hocks.
- Remove and puree half of the soup mixture in a blender of food processor.
- Return the pureed mixture, along with the shredded meat, to the pot.
- Add salt and greshly ground pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.81 Kcal (1050 kJ) | ||
| Calories from fat | 84.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 14% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 6% | |
| Sodium | 462.58mg | 19% | |
| Potassium | 638.02mg | 14% | |
| Total Carbs | 29.27g | 10% | |
| Sugars | 12g | 48% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 12.89g | 26% | |
| Vitamin C | 25.5mg | 43% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.9mg | 5% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.19 Kcal (244 kJ) | ||
| Calories from fat | 19.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 14% | |
|---|---|---|---|
| Cholesterol | 3.86mg | 6% | |
| Sodium | 107.32mg | 19% | |
| Potassium | 148.02mg | 14% | |
| Total Carbs | 6.79g | 10% | |
| Sugars | 2.78g | 48% | |
| Dietary Fiber | 1.06g | 18% | |
| Protein | 2.99g | 26% | |
| Vitamin C | 5.9mg | 43% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10.4mg | 4% | |
* 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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