Grandma’S Pea Soup

• 1/2 pound dried whole peas
• 1/2 pound dried green split peas
• 1 meaty ham bone
• 3 quarts water
• 1 large onion, chopped
• 1 medium carrot, chopped
• 2 celery ribs, chopped
• 1/2 cup chopped celery leaves
• 1 teaspoon bouquet garni (mixed herbs)
• 1 tablespoon minced fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound smoked sausage, chopped, optional
• 1 cup all-purpose flour
• 1 large egg, beaten
• 1/3 cup water

1. Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven.
2. Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours.
3. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan.
4. For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth.
5. Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf.
6. Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

peas, peas, ham bone, water, onion, carrot, celery, celery, bouquet garni, parsley, bay leaf, salt, pepper, sausage, flour, egg, water

Taken from www.tasteofhome.com/recipes/grandma-s-pea-soup/ (may not work)