Directions:
- In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
- Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.12 Kcal (624 kJ) | ||
| Calories from fat | 31.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Cholesterol | 75.04mg | 25% | |
| Sodium | 438.2mg | 18% | |
| Potassium | 462.69mg | 10% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 25.55g | 51% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 38.52 Kcal (161 kJ) | ||
| Calories from fat | 8.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 5% | |
|---|---|---|---|
| Cholesterol | 19.38mg | 25% | |
| Sodium | 113.19mg | 18% | |
| Potassium | 119.51mg | 10% | |
| Total Carbs | 0.72g | 1% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 6.6g | 51% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 0.3mg | 7% | |
| Calcium | 12.7mg | 5% | |
* 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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