Directions:
- Combine peas, carrotts, onion, parsnip, celery, thyme, salt, pepper, broth and the water. Add Ham Hocks, submerging them in mixture.
- Cover, cook on low heat setting for 2 hours until peas are very soft.
- Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shread; stir into soup. Ladle into 6 bowls. Garnish each serving with garlic croutons and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.06 Kcal (2663 kJ) | ||
| Calories from fat | 333.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 57% | |
|---|---|---|---|
| Cholesterol | 164.77mg | 55% | |
| Sodium | 1616.62mg | 67% | |
| Potassium | 534.99mg | 11% | |
| Total Carbs | 21.5g | 7% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 47.5g | 95% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.3mg | 19% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 102.81 Kcal (430 kJ) | ||
| Calories from fat | 53.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 57% | |
|---|---|---|---|
| Cholesterol | 26.63mg | 55% | |
| Sodium | 261.3mg | 67% | |
| Potassium | 86.47mg | 11% | |
| Total Carbs | 3.47g | 7% | |
| Sugars | 0.44g | 11% | |
| Dietary Fiber | 0.5g | 12% | |
| Protein | 7.68g | 95% | |
| Vitamin C | 3.1mg | 32% | |
| Iron | 0.5mg | 19% | |
| Calcium | 14mg | 9% | |
* 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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