Split Pea Soup with Dumplings



Adapted from Gluten Free Goes Gourmet by Vicky Pearl
Moznaim Publishing Company

It's amazing how a few basic ingredients can be transformed into something majestic. This easy, nutritious, and completely satisfying soup has been a family favorite for generations.


¼ cup oil
2 onions, diced
10 carrots, sliced
2 meat bones, optional
1 pkg (16-oz) green split peas
2 heaping Tbsp. kosher salt

¾ cup brown rice flour
1/4-cup tapioca flour
½ tsp. kosher salt
1 tsp. baking powder
2 Tbsps. oil
2 large eggs
2 Tbsps. water


Heat oil in an 8-quart pot, set over medium-high heat. Add onions; cook, stirring, for 5 minutes or until onions are softened.
Add carrots and meat bones, if using; sauté for 5 minutes. Add split peas and salt.
Fill pot almost to the top with water. Cook, with lid slightly ajar, for 2 hours.

Meanwhile, make dumplings. Place rice and tapioca flours, salt, and baking powder in a medium-sized bowl. Stir in oil until absorbed by the dry ingredients. Stir in eggs and water until a batter consistency is formed. Fill a wet or oiled teaspoon half full of batter; drop into boiling soup. Batter should drop easily into soup. If it sticks to spoon, use another wet teaspoon to gently scrape off batter into soup. Repeat with remaining batter, dipping spoon into water as needed.
Cook soup for an additional 45 minutes. This soup thickens in the fridge, tasting even better the next day.


Freezes very well for up to 6 months. Chill before freezing and thaw in refrigerator.
Yield: 10 to 15 servings.

Note from Vicky: Split peas, like lentils, don't have to be soaked before using, making them more efficient than dried peas, which require an overnight soaking. They're also high in soluble fiber, which helps to bind the bad cholesterol within us and carry it out of the body. Relatively easy on the budget, split peas are also high in protein.

Recipe: Kosher, parve, soup