Grandma's Pea Soup Recipe
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. —Carole Talcott, Dahinda, Illinois
- 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 Johnsonville® Smoked Sausage, chopped, optional
- SPAETZLE DUMPLINGS:
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/3 cup water
- 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.
- 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.
Originally published as Grandma's Pea Soup in Reminisce Spring 1991, p37
Reviews for Grandma's Pea Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Nov. 19, 2013
"Excellent. I didn't put in the smoked sausage, had a huge ham bone with lots of meat. Also didn't do the spaetzle. Lovely colour with the carrot. janet"