1.5 lb smoked pork hock, soaked in water (about 115 mg sodium/oz = 2760 mg sodium)
1 lb split peas, rinsed (250 mg natural sodium)
3 carrots, peeled and diced (about 126 mg natural sodium)
1 medium yellow onion, chopped (about 10 mg natural sodium)
12 cups water
1/ bring 12 cups fresh water to a boil, add split peas and simmer partly covered about one hour
2/ meanwhile soak the smoked pork hock in fresh cold water while the peas simmer
3/ dice the carrots and sauté in extra virgin olive oil
4/ chop the onion and add to the carrots and sauté until soft-ish
5/ remove the pork hock from the soak and add it to the soup
6/ add the vegetables to the soup
7/ cover and simmer another hour or two
8/ remove the hock and when cool enough remove the fleshy meat, chop it finely and return it to the soup, heat through and serve
Makes about 12 cups (you can make this soup thicker by subtracting a cup or two of water at the start, but you will increase the sodium concentration accordingly)
Sodium per cup 262 mg (3146 mg/12)
