Pea Soup

  • 2 cups yellow split peas
  • 1 lb salt beef or ham bone
  • 6 cups water
  • 1 onion, chopped
  • 1 cup celery, diced
  • ½ cup turnip, diced
  • 3 carrots, diced
  • 1 cup potato, diced

Soak salt been or ham bone with split peas overnight. Drain off water. Add the 6 cups water and onion. Simmer gently for 2 ½ hours. Add vegetables. If soup become too thick, add extra water. Make doughboys.


  • 1 ½ cups all purpose white flour’
  • 3 tbsp baking powder
  • 1 tsp salt
  • ¼ cup butter or margarine
  • ½ to ¾ cup water or milk

Sift together flour, baking powder and salt, Cur in butter until uniform small spices. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

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