Back to Grandma's Pea Soup

Print Options


Card Sizes

Grandma's Pea Soup Recipe

Grandma's Pea Soup Recipe

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 once 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 smoked sausage, chopped, optional
  • 1 cup all-purpose flour
  • 1 large 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 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.
  • 6. Freeze Option:: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come. Yield: 16 servings (4 quarts).

Nutritional Facts

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

Reviews for Grandma's Pea Soup

Sort By :
quiltingstitcher User ID: 4596769 219058
Reviewed Jan. 28, 2015

"This is the best flaoved Pea soup I've made. I will be replacing my long time trusted recipe with this one--yes it's that good!"

dublinlab User ID: 1682119 41692
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"

Loading Image