1. Form a spice bag by wrapping allspice in cheesecloth and tying with a string, or placing allspice in a stainless steal tea ball. 2. In a soup kettle saucepan, combine water, peas, ham or pork hocks and allspice; bring to a boil, cover and simmer 1 hour. 3. Add potatoes, carrots, onion, salt and pepper, return to boiling. 4. Reduce heat, cover and simmer 30 minutes. 5. Remove spice bag. 6. If using pork hocks, remove and cool slightly. 7. When cool enough to handle, remove meat from bones and coarsely chop. 8. Return meat to soup, discard bones. ---------------------------------------------------------------------------
Nutrition
Ingredients
