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Grandma's Pea Soup

Mondays were "washdays" at our house when I was a child, and because of it being such a busy day, washdays were always "soup days". My grandma's pea soup 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 one and you'll be hooked.

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

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 egg, beaten
1/3 cup water

Directions

Cover peas with water and soak overnight. Drain, rinse and place in a
Dutch oven.
Add ham bone, water and remaining soup ingredients except sausage and
dumplings. Bring to a boil. Reduce heat; cover and simmer for 2 to
2-1/2 hours.

2 of 2

Grandma's Pea Soup (continued)

Directions (continued)

Remove ham bone and skim fat. Remove meat from bone; dice. Add ham
and sausage if desired to pan.
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.
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, for 10-15 minutes. Discard bay leaf. Yield:
4 quarts.

IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts: 1 cup (calculated without sausage) equals 155 calories, 2 g fat (1 g saturated fat), 20 mg cholesterol, 171 mg sodium, 26 g carbohydrate, 6 g fiber, 9 g protein.