Directions:
- In a heavy (cast iron is best) dutch oven heat oil over medium heat.
- Add onion and garlic and cook about 5 minutes, stirring until soft.
- Add remaining ingredients except carrots,celery and lemon slices.
- Bring to boil.
- Reduce heat to low, cover pot.
- Simmer 1 1/4 hours.
- Add carrots and celery.
- Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
- Remove pot from heat.
- Lift out hocks and bay leaf, discard bay leaves.
- Cool hocks enough to handle, remove fat and bones.
- Put meat back in soup. Stir and heat gently.
- Float a lemon slice on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.87 Kcal (2419 kJ) | ||
| Calories from fat | 311.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.58g | 53% | |
|---|---|---|---|
| Cholesterol | 151.57mg | 51% | |
| Sodium | 875.77mg | 36% | |
| Potassium | 340.89mg | 7% | |
| Total Carbs | 17.41g | 6% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 45.11g | 90% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.97 Kcal (506 kJ) | ||
| Calories from fat | 65.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 53% | |
|---|---|---|---|
| Cholesterol | 31.73mg | 51% | |
| Sodium | 183.34mg | 36% | |
| Potassium | 71.36mg | 7% | |
| Total Carbs | 3.64g | 6% | |
| Sugars | 0.47g | 9% | |
| Dietary Fiber | 1.29g | 25% | |
| Protein | 9.44g | 90% | |
| Vitamin C | 0.6mg | 5% | |
| Iron | 0.7mg | 18% | |
| Calcium | 15.5mg | 7% | |
* 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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