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Grandma’s Pea Soup

Total Time

Prep: 15 min. + soaking Cook: 2-3/4 hours

Makes

16 servings (4 quarts)

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. —Carole Talcott, Dahinda, Illinois

Ingredients

  • 1/2 pound dried whole peas
  • 1/2 pound dried green split peas
  • 1 meaty ham bone
  • 3 quarts water
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped celery leaves
  • 1 teaspoon bouquet garni (mixed herbs)
  • 1 tablespoon minced fresh parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound smoked sausage, chopped, optional
  • SPAETZLE DUMPLINGS:
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1/3 cup water

Directions

  1. Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
  2. Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours.
  3. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan.
  4. For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth.
  5. Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts

1 cup: 155 calories, 2g fat (1g saturated fat), 20mg cholesterol, 171mg sodium, 26g carbohydrate (2g sugars, 6g fiber), 9g protein.