Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 oz split yellow Swedish peas
- 12 cup water
- 2–3 lb s moked pork butt
- 1 large yellow onion , peeled and chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon thyme
Directions
Soak the dry peas overnight in about 4 cups of cold water.
Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.
In a separate pot, boil the smoked butt for 40 minutes per pound.
Cut the smoked butt into small cubes, and add to the softened pea stock.
Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.
Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin.