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Grandma's Pea Soup Recipe

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
TOTAL TIME: Prep: 15 min. + soaking Cook: 2-3/4 hours YIELD:16 servings


  • 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
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1/3 cup water


  • 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 for 2 to 2-1/2 hours.
  • 3. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and sausage if desired 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, for 10-15 minutes. Discard bay leaf. Yield: 4 quarts.

Nutritional 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.