1 cup yellow split peas
1 cup parsley / cilantro, finely chopped
1 cup carrots, diced
1 onion, diced
1 head garlic, peeled and chopped
1 celery stalk, chopped finely
2 ounces bacon strips, chopped in 1” squares
2 cups flour
1 teaspoon salt
hot pepper (optional
To make dumplings, mix the flour and ¼ tsp salt, then add ½ cup water and knead until firm. Set aside.
To make the soup, bring 4 cups water to boil in a stock pot.
Add yellow split peas in boiling water, ¼ tsp salt, 2 cloves of the garlic, and the finely chopped onion.
Boil until split peas are soft and can be mashed with potato masher.
Add water, if needed.
Once split peas mashed, add bacon, celery and carrots and boil for 10 minutes.
Cut flour mix into 1-inch pieces and add to soup.
Boil for additional 5 minutes until desired texture.
Add parsley or cilantro and hot pepper at the end and let simmer.
Taste and add salt if necessary.