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Pea Soup with Pork

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound yellow split peas
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5 cups water
cold
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2 medium onions
chopped
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1 medium onions
peeled, studded with cloves
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1 pound salt pork
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½ teaspoon thyme
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Ingredients

Amount Measure Ingredient Features
453.6 g yellow split peas
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1.2 l water
cold
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2 medium onions
chopped
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1 medium onions
peeled, studded with cloves
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453.6 g salt pork
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2.5 ml thyme
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Directions

Wash the dried peas in cold running water and place them in a 2 to 3 quart saucepan.

Cover with 5 cups cold water and bring to a boil over high heat.

Boil briskly for 2 or 3 minutes then turn off the heat and let the peas soak in the water for an hour.

Skim off any pea husks that may have risen to the surface, add the finely chopped onion, the whole onion, salt pork, marjoram and thyme and again bring to a boil.

Immediately lower heat and simmer with pot partially covered for about 1¼ hours or until peas are quite tender but have not fallen apart.

Remove the whole onion and the salt pork from the soup and cut the pork in slices about ¼ inch thick.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 84566% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1099mg 46%
Total Carbohydrate 17g 17%
Dietary Fiber 20g 81%
Sugars g
Protein 46g
Vitamin A 2% Vitamin C 9%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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