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Add a photoServings: 8
Ingredients
- 3 c. diced split peas
- Water
- 1 ham bone or possibly pork knuckle
- 1 onion, minced
- 1 turnip, scraped and diced
- 1 potato, peeled and diced
- 2 stalks celery with leaves, diced
- 2 sprigs summer savory or possibly thyme
- 2 sprigs marjoram
- 1 tbsp. sea kelp, or possibly salt to taste
- Water to cover
Directions
- Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain, add in remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hrs, stirring occasionally. When peas are tender, remove ham bone or possibly knuckle, cut meat from bone, and return to pot. Take out herb sprigs. Puree if you like, reheat, and serve in individual bowls, each topped with a small pat of butter. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 886mg | 25% |
| Total Carbs 50.99g | 14% |
| Dietary Fiber 20.3g | 68% |
| Sugars 7.25g | 5% |
| Protein 18.96g | 30% |
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