Pea Soup With Doughboys
- Ready In:
- 4hrs 5mins
- 1 lb salt pork or 1 lb ham bone
- 2 cups split peas
- 2 quarts water
- 1 onion, chopped
- 1 cup celery, diced
- 1 cup potato, diced
- 3 carrots, diced
- 1 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons margarine
- 2⁄3 cup water or 2/3 cup milk
- Soak salt meat and split peas separately ovenight. (If using a ham bone, it does not need to be soaked.).
- Combine meat, peas, water and chopped onion in a large saucepan.
- Bring to a boil; simmer 2-3 hours or until peas are soft.
- Remove meat; remove from bone and cut into pieces.
- Return to saucepan and add celery, potatoes and carrots.
- Simmer 30 minutes or until vegetables are nearly tender.
- While soup simmers, mix together flour, baking powder and salt.
- Cut in margarine; add water or milk to make a soft dough.
- Drop by teaspoonfuls into soup.
- Cover tightly and cook 15 minutes. If soup is too thick, thin with water.
- Reheat and serve.
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RECIPE SUBMITTED BY
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)