Ingredients
- 6 medium turnips, peeled and cut into 1-inch cubes
- 6 medium carrots, peeled and cut into3/4-inch lengths
- 1 large onion, peeled and cut into 1/2-inch cubes
- 1 bay leaf
- 2 ham hocks
- 7 cups chicken broth, homemade or low-sodium canned
- Crushed red pepper flakes to taste
- 2 teaspoons minced cilantro
- Nutritional Information
Nutritional analysis per serving (6 servings)
427 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 47 grams protein; 95 milligrams cholesterol; 3182 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
- Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
- Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.
45 minutes
Dining and Cooking