Directions:
- Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone (or ham hocks), carrots, celery, onions, leek, tarragon, and 1 tablespoon parsley, Reduce heat to medium-low and simmer, partially covered, stirring occasionally for 1 hour. Remove from heat.
- Remove ham bone or ham hocks and shred meat from bone. Remove any excess fat and return meat to pot. Add sherry, pepper, remaining 2 tablespoons of parsley, and salt to taste. Heat through. (I like to mash up some of the peas and carrots for a thicker soup).
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.12 Kcal (457 kJ) | ||
| Calories from fat | 15.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 3% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 924.57mg | 39% | |
| Potassium | 409.62mg | 9% | |
| Total Carbs | 15.74g | 5% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 27.27 Kcal (114 kJ) | ||
| Calories from fat | 3.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 3% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 1% | |
| Sodium | 231.07mg | 39% | |
| Potassium | 102.38mg | 9% | |
| Total Carbs | 3.93g | 5% | |
| Sugars | 0.4g | 6% | |
| Dietary Fiber | 0.56g | 9% | |
| Protein | 1.29g | 10% | |
| Vitamin C | 3.9mg | 26% | |
| Iron | 0.4mg | 8% | |
| Calcium | 13.5mg | 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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