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Pea Soup With Dumplings

  Green split peas 2 1⁄4 Cup (36 tbs)
  Meaty ham bone/2 ham hocks 1
  Cold water 8 Cup (128 tbs)
  Onion 1 Medium, sliced
  Diced celery 1 Cup (16 tbs)
  Diced carrots 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Shortening 3 Tablespoon
  Reconstituted nonfat dry milk/Fluid milk 1 Cup (16 tbs)
  Egg 1 , beaten

In Dutch oven combine green split peas, ham bone or ham hocks, cold water, sliced onion, diced celery, diced carrots, 1 tea spoon salt, and pepper.
Bring to boiling; cover and simmer for 1 1/2 hours, stirring occasionally.
Remove ham bone or hocks; cut off meat and dice.
Discard bone; add meat to soup in Dutch oven.
Simmer, uncovered, 15 to 20 minutes more.
Meanwhile, sift together all-purpose flour, baking powder, and 1 teaspoon salt; cut in shortening.
Combine reconstituted nonfat dry milk or fluid milk and beaten egg; add to dry mixture, stirring just till all ingredients are moistened.
Drop batter from rounded tablespoon atop bubbling soup, making 16 to 18 dumplings.
Cover tightly; let soup return to boiling.
Reduce heat; simmer 15 to 18 minutes (do not lift cover).

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3303 Calories from Fat 598

% Daily Value*

Total Fat 68 g104.2%

Saturated Fat 17.1 g85.7%

Trans Fat 6 g

Cholesterol 268.5 mg89.5%

Sodium 4337.4 mg180.7%

Total Carbohydrates 511 g170.5%

Dietary Fiber 128.9 g515.4%

Sugars 65.5 g

Protein 173 g345.9%

Vitamin A 468% Vitamin C 57.5%

Calcium 187.4% Iron 198.9%

*Based on a 2000 Calorie diet

Pea Soup With Dumplings Recipe