** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This will definitely stick to your ribs! Serve it over hot rice or with cornbread, and add some fresh sliced or chopped onion. Also wonderful with french bread, and a great filling for bread bowls.
1. Place peas in a colander; rinse under running water.
2. Put peas in a large stockpot; cover with cold water and allow to soak overnight.
3. (If using split peas, there's no need to presoak).
4. Drain. In a large pot, melt the butter and saute onion until softened, about 2 minutes.
5. Add peas, salt, salt pork, water and savory. Bring to boil; cover and simmer for about 1 1/2 hours or until salt pork is tender.
6. Remove pork; chop and turn to soup. Continue simmering soup until peas are tender, about 30 minutes longer.
7. Remove 2 cups peas from soup and process in food processor; stir back into the soup.
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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Peas, Pork, Beef, Onion allergies.
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