Main courses
Pea soup with smoked pork hock
This slow-simmered pea soup gets a smoky broth from pork hock and its traditional seasoning from marjoram.
Servings in this printout: 4
Ingredients
- 500 g dried peas
- 700 g smoked pork hock
- 2 l water
- 1 onion
- 2 bay leaves
- 1 tsp marjoram
- salt and black pepper
- 1 tbsp mustard, to serve
Method
- Rinse the peas and soak them overnight in plenty of cold water. Discard the soaking water.
- Put the peas, water, smoked pork hock, onion cut into wedges and bay leaves in a pot. Bring to a boil and skim off the foam.
- Cover and simmer gently for 1.5–2 hours until the peas are soft and the meat comes away from the bone. Add water if needed.
- Lift out the hock, remove the meat, cut it into pieces and return it to the soup. Season with marjoram and pepper. Taste before adding salt.
- Serve with mustard.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- bay leaves · Suitable nutrition data was unavailable for this ingredient or product.
- mustard, to serve · A suitable GI value was unavailable for this ingredient.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 16.22 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The figure covers only the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Value used in the model
Original recipe amounts and preparation
- 500 g · dried peas
- 700 g · smoked pork hock
- 2 l · water
- 1 · onion
- 2 · bay leaves
- 1 tsp · marjoram
- salt and black pepper
- 1 tbsp · mustard, to serve
Rinse the peas and soak them overnight in plenty of cold water. Discard the soaking water. Put the peas, water, smoked pork hock, onion cut into wedges and bay leaves in a pot. Bring to a boil and skim off the foam. Cover and simmer gently for 1.5–2 hours until the peas are soft and the meat comes away from the bone. Add water if needed. Lift out the hock, remove the meat, cut it into pieces and return it to the soup. Season with marjoram and pepper. Taste before adding salt. Serve with mustard.
Separate version amounts and preparation
Servings for these amounts · 4
- 500 g · Whole dried green peas
- 700 g · Kivikylä bone-in smoked pork hock
- 2,000 ml · Cooking water
- 55 g · Yellow onion
- 1 g · Bay leaves
- 1 g · Dried marjoram
- 0.5 g · Black pepper
- amount in the original recipe · Salt to taste
- 16 g · Maille Dijon L’Originale FR (215 g)
Soak peas overnight and discard the soaking water. Simmer the peas and hock with onion and bay leaves in the cooking water for 1½–2 hours until tender. Remove bones and leaves, return edible meat to the soup and keep all the broth. Season with marjoram, pepper and salt. Serve all the weighed mustard with the portions.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- VESI, VESIJOHTOVESI · 0 g CHO / 100 gCARBOHYDRATE
- RUOKASUOLA, JODIOITU · 0 g CHO / 100 gCARBOHYDRATE
- SIPULI, KELTASIPULI · 4.8 g CHO / 100 gCARBOHYDRATE
- HERNE, VIHREÄ, KUIVATTU · 27.166 g CHO / 100 gCARBOHYDRATE
- MUSTAPIPPURI · 38.31 g CHO / 100 gCARBOHYDRATE
- Kivikylä savupotka EAN2363013000008 · 0.5 g CHO / 100 g (nominal label cap)BOUND
- Maille Moutarde de Dijon L’Originale, FR215g jar · 3.5 g CHO / 100 g (nominal label cap)BOUND
- whole-input-mass · Full weighed input mass reserved as carbohydrate.BOUND
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
- Boiled dried marrowfat peas · Historical small human study, reference132; repeated glucose yes and sampling0,15,30,45,60,90,120min. Regional dry green pea and long cooked soft soup analogy, not measured target meal or category mean.HUMAN_GI
Notes
Pea soup is high in carbohydrates and is not a keto dish. The total time includes about 12 hours of overnight soaking as well as simmering.