Split Pea Soup

Yield: 6 servings

Ingridients:
1 pound Smithfield ham, pieces
1 each onion, chopped
16 cup water
2 pound split peas
3 each large carrot, chopped fine
2 each celery, stalk, chopped

Preparation:
Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	722.92
Energy	kcal	693
Protein	g	52.89
Total lipid (fat)	g	13.31
Ash	g	7.1
Carbohydrate, by difference	g	93.1
Fiber, total dietary	g	39
Minerals
Calcium, Ca	mg	113
Iron, Fe	mg	7.92
Magnesium, Mg	mg	196
Phosphorus, P	mg	746
Potassium, K	mg	1822
Sodium, Na	mg	806
Zinc, Zn	mg	6.69
Copper, Cu	mg	1.459
Manganese, Mn	mg	2.161
Selenium, Se	mcg	29.8
Vitamins
Vitamin C	mg	15.3
Thiamin	mg	1.729
Riboflavin	mg	0.532
Niacin	mg	8.488
Pantothenic acid	mg	3.261
Vitamin B-6	mg	0.521
Folate	mcg	425
Vitamin B-12	mcg	0.8
Vitamin A, IU	IU	1368
Vitamin E	mg_ATE	0.506
Lipids
Fatty acids, total saturated	g	4.067
Fatty acids, total monounsaturated	g	5.718
Fatty acids, total polyunsaturated	g	2.126
Cholesterol	mg	47