Zutaten für Split Pea Soup My Way
- 4 tablespoons butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- Ham Bone
- 1 cup dried split peas
- 1 cup beer
- 4 cups water
- Dried Thyme
- Dried Marjoram
- Mustard Seeds
- Ground Cloves
- Cayenne
- Frankfurters
- Cider Vinegar
- 1 tablespoon chopped fresh parsley (for dumplings)
- Green Onion
- 1 cup finely chopped ham (reserved from soup)
- 1 large egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Baking Soda
- 1 tablespoon chopped peanuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Split Pea Soup My Way? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Split Pea Soup My Way
- Melt 4 tablespoons of butter in a 5 1/2-quart kettle over medium heat.
- Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook, stirring occasionally, until vegetables are softened (about 5-7 minutes).
- Add 2 medium potatoes (peeled and diced), 1 ham bone or hock, 1 cup dried split peas, 1 cup beer, 4 cups water, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon black pepper.
- Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, for 2-2 1/2 hours, or until the ham and peas are very tender.
- Remove the ham bone and let cool. Pull off the meat, discarding the fat, skin, and bones.
- Reserve 1 cup of chopped ham for the dumplings. Return the remaining ham to the soup.
- Add 1 cup of your favorite cooked sausage or franks (optional) and reheat.
- Stir in 2 tablespoons of vinegar.
- Taste and add salt to your liking.
- Stir in 1/4 cup chopped fresh parsley and 2 tablespoons chopped green onions.
- Serve piping hot in warmed bowls.
- When reheating leftovers, add water or more beer to thin as needed.
- **Ham Dumpling Instructions:**
- In a small bowl, combine 1 cup finely chopped reserved ham, 1 large egg, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Divide the mixture into 8 equal portions and shape into small meatballs.
- Make a small indentation in each dumpling with your finger and fill with 1 teaspoon of chopped peanuts.
- Reshape into balls and roll in 1 tablespoon chopped fresh parsley.
- Gently simmer the dumplings in the hot soup for 10-12 minutes, or until cooked through.
- Place a dumpling in each bowl of soup and ladle over the top.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
33g
Fat
17g
Carbs
18g
