Directions:
- Combine potatoes, onion, green pepper, ham hock, and water in a 3-quart Dutch oven; bring to a boil. Reduce heat; cover and simmer 25 minutes or until potatoes are tender. Remove and discard ham hock. Drain vegetables, reserving 1/2 cup cooking liquid.
- Place vegetables and reserved cooking liquid in container of an electric blender; process until smooth. Combine pureed vegetable mixture and next 7 ingredients in a medium saucepan, mixing well. Cook, stirring constantly, until soup is thoroughly heated. (Do not boil.)
- Ladle soup into individual serving bowls. Sprinkle each serving with paprika, and garnish with fresh parsley sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.61 Kcal (2783 kJ) | ||
| Calories from fat | 220.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Cholesterol | 71.86mg | 24% | |
| Sodium | 1497.54mg | 62% | |
| Potassium | 1842.84mg | 39% | |
| Total Carbs | 97.69g | 33% | |
| Sugars | 28.32g | 113% | |
| Dietary Fiber | 13.74g | 55% | |
| Protein | 16.36g | 33% | |
| Vitamin C | 33.6mg | 56% | |
| Vitamin A | 4.1mg | 137% | |
| Iron | 3.9mg | 22% | |
| Calcium | 466.7mg | 47% | |
| Amount Per 100 g | |||
| Calories | 59.59 Kcal (249 kJ) | ||
| Calories from fat | 19.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 38% | |
|---|---|---|---|
| Cholesterol | 6.44mg | 24% | |
| Sodium | 134.26mg | 62% | |
| Potassium | 165.22mg | 39% | |
| Total Carbs | 8.76g | 33% | |
| Sugars | 2.54g | 113% | |
| Dietary Fiber | 1.23g | 55% | |
| Protein | 1.47g | 33% | |
| Vitamin C | 3mg | 56% | |
| Vitamin A | 0.4mg | 137% | |
| Iron | 0.4mg | 22% | |
| Calcium | 41.8mg | 47% | |
* 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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