Eat Recipes |
Split Pea Soup |
| 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 |