Dried Pea Soup

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 cups dried split peas
  • 1 small onion, cut fine
  • 3 quarts cold water
  • 2 tablespoons butter
  • 3 lbs. smoked brisket of beef, or Scraps of dried beef, sausage, or a ham bone
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • ¼ teaspoon white pepper
  • ¼ cup celery, diced
  • 2 tablespoons flour


Pick over and wash the peas. Soak them in cold water over night, drain, place in soup kettle with the smoked beef, ham bone or tongue, add the cold water and let boil slowly but steadily 4 hours or more; add the celery and cook until the peas and meat are tender. Remove meat when tender. Skim fat off the top of soup. Heat 2 tablespoons of the fat in a spider, add the onions and brown, add flour and gradually a cup of the soup. Add to the rest of the soup. Season to taste and serve with the smoked meat, adding Croutons. Or the peas may be cooked until tender and smoked sausage or dried beef may be boiled with them a few minutes and served hot with the soup. The soup should be quite thick; water, soup stock, milk or cream may be added to thin it" desired.