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Pea Soup With Dumplings

Quickandeasymenu's picture
Ingredients
  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
Directions

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).

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Pea
Interest: 
Healthy

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