Grandma's Pea Soup

 1/2 lb dried whole peas

1/2 lb dried green split peas

1 meatly ham bone

3 quarts water

1 large onion, chopped

1 medium carrot, chopped

2 celery ribs, chopped

1/2 cup chopped celery leaves

1 tsp bouquet garni (mixed herbs)

1 Tbsp minced fresh parsley

1 bay leaf

1 tsp salt

1/4 tsp pepper

1/2 lb smoked sausage, chopped (optional)

Spaetzle Dumplings:

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 1/12 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 inch diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon.  Cook, uncovered, 1-15 minutes.  Discard bay leaf.