Recipes > Soup > Pea Soup > Pea Soup

Pea Soup


  • 1 cup of dried peas
  • 4 ounces of salt pork
  • 1 1/2 cups of sliced onions
  • 5 pints of cold water
  • 1 bunch of soup herbs
  • 1/2 teaspoon of poultry seasoning


Soak dried peas in one quart of warm water overnight. In the morning, wash and drain, then mince salt pork fine. Place in a saucepan and add onions. Cook slowly until soft, but not brown, then add the peas, cold water, soup herbs, and poultry seasoning. Add well-cracked bones from the shoulder. Bring to a boil and cook slowly for three and one-half hours. Cool, then put through a coarse sieve into a bowl and set aside until needed.

To serve:

Reheat and add two tablespoons of finely chopped parsley. If too thick, reduce with a little boiling water.


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Mrs. Wilson's Cook Book (1920).

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