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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.) | 2. Add ham hock and all remaining ingredients except the sausage and parsley. | 3. Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve. | 4. Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer. | 5. Serve hot with parsley sprinkled over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	2	cups	split	82.32	14.798	5.4879999999999995	0.392
water	3	quarts		-	-	-	-
pig foot	1			403.4676	0.0	89.7602	2.2667
ham hock	1			-	-	-	-
bacon	1	cup		-	-	-	-
sausage	1		smoked sliced	1569.4315	2.9484	64.637	142.1107
potato	1		peeled sliced	-	-	-	-
salt	2	tablespoons		-	-	-	-
celery	1	bunch		-	-	-	-
leek	2		sized chopped	-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
carrot	2		grated	50.02	11.6876	1.1346	0.2928
bay leaf	1			-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.