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Ingredients
- 1 pound dry green or possibly yellow peas
- 11 c. water
- Hambone, smoked pork hock, kielbasa or possibly Italian sausage
- 2-3 carrots, diced
- 1 med. onion, diced
- Salt & pepper to taste
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- Dash of garlic
- 1 potato, diced
Directions
- Rinse and simmer peas in water along with meat till peas are soft. Take bone out and remove meat. Return meat to soup. Puree about 2/3 of this mix. Saute/fry carrots, celery and onion till soft. Place in soup and simmer till almost done. Add in seasonings and potato; simmer till done. Yield: 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3002g | |
| Calories 221 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Potassium 1260mg | 36% |
| Total Carbs 50.68g | 14% |
| Dietary Fiber 9.2g | 31% |
| Sugars 11.9g | 8% |
| Protein 5.67g | 9% |
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