Best Pea Soup With Butter Dumplings From The Vegetarian Epicure Recipes

GOOD OLD SOUTHERN PEAS AND DUMPLINS

Good Old Southern Peas and Dumplins image

My husband talks about a lady that he knew when he was a child growing up in North Carolina, who made the best peas and dumplins that he ever had. He loved them so much, that I had to learn how to make them. This is a recipe that I found and tweaked just a bit to help bring back his fond, boyhood memories. He said that they...

Provided by Elaine Bovender

Time 35m

Number Of Ingredients 10

Ingredients

2-15 ounce cans peas, drained (you may also use frozen or fresh)
1 quart milk
1/2 stick butter
1 teaspoon chicken soup base or 1 bullion cube
1/2 teaspoon salt
1/2 teaspoon pepper
DUMPLINGS:
2 cups self-rising flour (martha white or white lily for best results)
1/4 cup shortening or lard
3/4 to 1 cup milk

Steps:

1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.

VEGETARIAN SPLIT PEA SOUP

Vegetarian Split Pea Soup image

Even the pickiest eater will request this vegetarian split pea soup recipe time and again. Thick and well-seasoned, it's a nutritional powerhouse packed with fiber and protein. It's wonderful with a slice of crusty French bread. -Michele Doucette, Stephenville, Newfoundland

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded carrots and sliced green onions

Steps:

In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

Nutrition Facts : Calories 227 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 771mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 15g fiber), Protein 14g protein.

SPLIT PEA SOUP

Split Pea Soup image

Now this is real comfort food. It makes me feel like I'm doing something good for myself every time I eat it. Delicious and healthy-what more do you want?

Yield feeds 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 cups finely diced onion
1 cup finely diced celery
Kosher salt and black pepper
2 tablespoons chopped garlic
9 cups chicken broth or stock (to make your own, see page 168)
2 cups split peas
1 bay leaf
2 cups diced ham
3/4 cup shredded carrot
2 cups frozen peas
1 scant teaspoon dried thyme
Tabasco sauce

Steps:

Toss the butter into a soup kettle and add the olive oil. Melt them together over medium-high heat. Then add the onions and celery, seasoning with a pinch of salt and pepper. Cook til the veggies are soft; then add the garlic and cook for 1 minute more. Douse with the broth, dump in the split peas, and drop in the bay leaf. Cover and bring the broth to a boil; then crack the lid and turn down the heat to low. Simmer 45 minutes, or til the peas start to soften. With the back of a slotted spoon, press down on the peas in the pot to crush them a bit. Simmer for another 15 to 30 minutes, til the peas are nice and soft.
Stir in the ham, carrots, and frozen peas. Season the soup with thyme, freshly ground black pepper, and some more salt if you think it needs it. Now perk everything up with Tabasco, and simmer gently 5 minutes more. Fish out the bay leaf, pour the soup into bowls, and serve.

NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)

Newfoundland Style Pea Soup With Doughboys (Dumplings) image

This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.

Provided by Kerri Lake

Categories Vegetable

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups split peas
1 onion, chopped
1 cup celery, diced
1 cup potato, diced
1/2 turnip, diced
3 carrots, diced
1 lb spareribs or 1 lb ham bone
1 1/2 cups flour
1/4 cup butter
3 teaspoons baking powder
1 teaspoon salt
1/2-3/4 cup water or 1/2-3/4 cup milk

Steps:

For the soup:.
Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
Make doughboys as follows:.
Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.