Here is a recipe for Newfoundland Pea Soup:
Ingredients:
- 1 lb dried yellow or green split peas
- 1 lb salt beef, diced
- 1 large farm-fresh onion, diced
- 2 cloves garlic, minced (optional)
- 4 cups beef or chicken broth
- 4 cups water
- 1 large farm-fresh carrot, diced
- 1 large farm-fresh stalk celery, diced(optional)
- Salt and pepper, to taste
- 1 cup of farm-fresh diced potatoes
- 1 cup of farm-fresh diced turnip

Directions:
- Rinse the split peas and pick through them to remove any small stones or debris.
- In a large pot or Dutch oven, presoak and strain the salt beef to remove some of the salt content.
- Add the onion, garlic, carrot and celery and sauté until softened.
- Add the broth, water, salt, and pepper to the pot and bring to a boil.
- Reduce the heat to low and add the split peas and the potatoes and turnip if using. Simmer for 1 1/2 to 2 hours, or until the split peas are tender and the soup has thickened.
- Taste and adjust the seasoning as needed.
- Serve hot and enjoy!
Traditionally Newfoundland pea soup is served with doughboys and it’s a hearty and comforting soup.
Doughboys Recipe:
- 1 ½ cup flour
- ¼ cup cold butter
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup water
Directions:
Mix the flour, baking powder, and salt together.
Add in the cold butter with your hands. Add the water until you have a smooth batter mix.
Use a small cookie scoop to drop small balls of dough into the soup.
Cover and cook for 10-15 minutes.
At this point, the pea soup and dough boys should already be cooked through. Take out the doughboys and serve the soup with doughboys on top.