6 Serves
224 Mins
Place the dried peas into a large Dutch oven and cover with water, ensuring the water level is two inches above the peas.
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NigerianVitamin E
0 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
485 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Bring the water to a boil over high heat, then immediately turn off the heat, cover the pot, and allow the peas to soak for 90 minutes.
Stir the peas, then add fresh water until it reaches two inches above the pea level again. Incorporate the chopped vegetables and ham into the pot.
Bring the mixture to a gentle simmer and cook for 1 to 2 hours, stirring frequently to prevent sticking, until the peas have broken down and the soup is thick.
Season the soup with salt and pepper to taste before serving.
21
g36
g17
g
