Ingredients
- 1 pound dry split peas, rinsed and drained
- 1 pound smoked pork hocks or meaty ham bone
- 1½ cups cubed cooked ham (about 8 ounce)
- 1½ cups coarsely chopped celery
- 1 cup chopped onion
- 1 cup coarsely chopped carrot
- 3 to 4 tsp curry powder
- 1 tbsp dried marjoram, crushed
- 2 bay leaves
- ¼ tsp ground black pepper
- 6 cups water
How to Make It
- In a 5 to 6 quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves, and pepper. Stir in the water.
- Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4½ to 5½ hours.
- Discard bay leaves. Remove pork hocks. When pork hocks are cool enough to handle, remove meat from bones; discard bones. Coarsely chop meat. Return meat to soup.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 379 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 32 mg 11% |
Sodium 788 mg 13% |
carbohydrates 54 g 42% |
Dietary Fiber 22 g 58% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
