Ingredients:
- part i very low
- fat pork bouillon that stores in freezer in icecube form these cubes come in handy when a dish is blah, or very quick hot and sour soup,.. party dips additions...
- 2-4 ham hocks (my faves are non-nitrated) put in a large pot, and cover with water. simmer, replacing water as necessary . cook the hocks until the meat floats and falls off the bones. when the bones are bare, refrigerate. after 12 to 24 hours , scrape off the layer of fat which has risen to the top.
- after the fat is removed , heat the stock + the chunks of meat , and discard any rind and bones. i next pour the stock/meat into icecube trays and freeze. when frozen hard, trnsfer the stock cubes into a freezer-safe container. ( i use gallon zip-locks).
Directions:
- Making the Soup:
- 2 cups split peas-washed 2 times in cool water , at same time, looking for stones or?
- 6 to 8 cups water. Put the peas and the water in a soup pot. Bring to a boil. While waiting for the heat to rise, throw in the following:
- 1 chopped onion
- 4 shallots, chopped
- 1/4 tsp marjarom
- Veggie bouillon cube and let it all simmer until the split peas
- Are soft. Then add the following:
- 6 stock cubes (above recipe)
- 2 carrots, chopped
- 2 stalks celery, chopped
- Simmer about another 30 minutes~ soup will thicken . Adjust seasoning with salt and pepper and ? minced fresh garlic is nice!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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