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Pea Soup With Dumplings Recipe
|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)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Reconstituted nonfat dry milk/Fluid milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
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 mg
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
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).