Gros Morne Farm & Market Recipes Newfoundland Pea Soup & Doughboys

Newfoundland Pea Soup & Doughboys

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Here is a recipe for Newfoundland Pea Soup:


  • 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


  1. Rinse the split peas and pick through them to remove any small stones or debris.
  2. In a large pot or Dutch oven, presoak and strain the salt beef to remove some of the salt content.
  3. Add the onion, garlic, carrot and celery and sauté until softened.
  4. Add the broth, water, salt, and pepper to the pot and bring to a boil.
  5. 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.
  6. Taste and adjust the seasoning as needed.
  7. Serve hot and enjoy!

Traditionally Newfoundland pea soup is served with doughboys and it’s a hearty and comforting soup.

Doughboys Recipe:

  1. 1 ½ cup flour
  2. ¼ cup cold butter
  3. 3 teaspoons baking powder
  4. ½ teaspoon salt
  5. 1 cup water


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.

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