Grandma's Pea Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 teaspoon salt
- 1/3 cup water
- 1 bay leaf
- 1 large onion chopped
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 1 medium carrot chopped
- 1 egg, beaten
- 1 tablespoon minced fresh parsley
- 2 celery ribs chopped
- 3 quarts water
- 1 meaty ham bone
- 1/2 pound dried whole peas
- 1/2 pound dried green split peas
- 1/2 cup chopped celery leaves
- 1 teaspoon bouquet garni (mixed herbs)
- spaetzle dumplings:
- 1/2 pound smoked sausage chopped, optional
- Carbohydrate 15.838229983442 g
- Cholesterol 20.279104553125 mg
- Fat 4.55240002948518 g
- Fiber 4.19508631100092 g
- Protein 6.48113278858788 g
- Saturated Fat 1.45043834113568 g
- Serving Size 1 1 serving (165g)
- Sodium 231.982891921943 mg
- Sugar 11.6431436724411 g
- Trans Fat 0.694908193129851 g
- Calories 130 calories
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. 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. Freeze Option:: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come. Yield: 4 quarts. IF COOKING FOR TWO: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come. Originally published as Grandma's Pea Soup in Reminisce Spring 1991, p37 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. Print Add to Recipe Box Email a Friend
