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Ingredients
- 5 whl Allspice
- 6 c. Water
- 2 c. Dry yellow or possibly green split peas
- 2 c. Cubed fully cooked ham -or possibly-
- 1 1/2 lb Smoked pork hocks
- 2 c. Cubed potatoes
- 1 c. Minced carrots
- 1 sm Onion, minced
- 1/4 tsp Salt
- 1 dsh Pepper
Directions
- 1. Wrap allspice in cheesecloth and tie with string to create a spice bag
- 2. In a large saucepan, combine water, peas, ham, and allspice. Bring to boil. Reduce heat. Cover and simmer for 1 hour.
- 3. Add in potatotes, carrots, onion, salt and pepper. Return to boiling.
- Reduce heat. Cover and simmer for an additional 30 min.
- 4. Remove spice bag. If using pork hocks, remove and cold slightly. When cold sufficient to handle, remove meat from bones and coarsely chop. Throw away bones. Return meat to soup.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2505g | |
| Calories 1409 | |
| Calories from Fat 650 | 46% |
| Total Fat 72.26g | 90% |
| Saturated Fat 22.12g | 88% |
| Trans Fat 0.75g | |
| Cholesterol 606mg | 202% |
| Sodium 7877mg | 328% |
| Potassium 1725mg | 49% |
| Total Carbs 56.17g | 15% |
| Dietary Fiber 9.2g | 31% |
| Sugars 9.83g | 7% |
| Protein 136.33g | 218% |
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