Directions:
- In a large stock soup pot on medium heat saute the onions and garlic in the olive oil with the oregano, salt and pepper until the onions are translucent.
- Add the carrots, potatoes, 3/4 of the peas and the chicken stock.
- Bring to a boil and simmer uncovered for 40 minutes skimming off the foam.
- Add the rest of the peas and the ham and simmer for another 30- 40 minutes stirring frequently so things don't burn to the bottom. (Check the peas for doneness so they still have texture.)
- Taste for salt and pepper and serve.
- If reheating from freezing add a bit off water to thin it out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.99 Kcal (1662 kJ) | ||
| Calories from fat | 110.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.32g | 19% | |
|---|---|---|---|
| Cholesterol | 21.93mg | 7% | |
| Sodium | 1701.46mg | 71% | |
| Potassium | 907.25mg | 19% | |
| Total Carbs | 45.84g | 15% | |
| Sugars | 17.38g | 70% | |
| Dietary Fiber | 7.21g | 29% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 46.3mg | 77% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.7mg | 9% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 64.03 Kcal (268 kJ) | ||
| Calories from fat | 17.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 19% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 7% | |
| Sodium | 274.44mg | 71% | |
| Potassium | 146.34mg | 19% | |
| Total Carbs | 7.39g | 15% | |
| Sugars | 2.8g | 70% | |
| Dietary Fiber | 1.16g | 29% | |
| Protein | 4.12g | 51% | |
| Vitamin C | 7.5mg | 77% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.3mg | 9% | |
| Calcium | 10.6mg | 7% | |
* 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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