Easy Newfoundland Pea Soup with Doughboys

Few dishes say “home” like a hot bowl of Newfoundland Pea Soup with Doughboys. This hearty, golden stew is a cherished Maritime staple—made with yellow split peas, tender beef, and fluffy dumplings known locally as “doughboys.” Perfect for cold weather or whenever you crave something truly nourishing.

Ingredients

For the Soup:

• 1½ cups yellow split peas (rinsed and soaked overnight if possible)
• 1 lb stewing beef (or leftover roast beef, cubed)
• 8 cups water or low-sodium beef broth
• 1 large onion, chopped
• 2 carrots, diced
• 2 potatoes, peeled and diced
• 1 turnip, peeled and diced (optional)
• 1 bay leaf
• ½ tsp dried thyme
• Salt and pepper to taste

For the Doughboys (Traditional Dumplings):

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup cold water (add more as needed)

How to Make Newfoundland Pea Soup with Doughboys

1. Build the Soup Base

In a large soup pot or Dutch oven, combine soaked split peas, water or broth, stewing beef, chopped onion, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 1½ to 2 hours, or until the peas are soft and the beef is tender.

2. Add the Vegetables

Stir in carrots, potatoes, and turnip (if using). Continue to simmer for another 30 to 40 minutes, until the vegetables are cooked through.

3. Make the Doughboys

In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add cold water until a sticky dough forms.

4. Drop the Doughboys

Spoon heaping tablespoons of dough over the simmering soup. Cover the pot tightly with a lid and simmer for 15 minutes. Do not lift the lid during this time—doughboys cook best when undisturbed.

5. Serve and Enjoy

Ladle the thick, savory soup into bowls, topping each with one or two fluffy doughboys. The rich broth and tender dumplings make for a satisfying meal any day of the year.

Tips for Success

• Keep the lid on while steaming the doughboys—resist the urge to peek.
• If the soup thickens too much, stir in a splash of extra broth or water.
• This soup tastes even better the next day, making it a perfect make-ahead meal

Servings: 6 to 8

Prep Time: 20 minutes (plus overnight soaking if needed)

Cook Time: 2.5 to 3 hours

Total Time: Approximately 3 hours 20 minutes

Newfoundland Pea Soup with Doughboys

Newfoundland Pea Soup with Doughboys – A Classic East Coast Comfort Food

Print Recipe Pin Recipe

Prep Time20 minutes mins

Cook Time3 hours hrs

Servings:8 people

Course:lunch

Cuisine:Newfoundlander

Ingredients Method

Ingredients

  

• For the Soup:
• 1½ cups yellow split peas rinsed and soaked overnight if possible
• 1 lb stewing beef or leftover roast beef, cubed
• 8 cups water or low-sodium beef broth
• 1 large onion chopped
• 2 carrots diced
• 2 potatoes peeled and diced
• 1 turnip peeled and diced (optional)
• 1 bay leaf
• ½ tsp dried thyme
• Salt and pepper to taste
• For the Doughboys Traditional Dumplings:
• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup cold water add more as needed

Method

 

Build the Soup Base

1. In a large soup pot or Dutch oven, combine soaked split peas, water or broth, stewing beef, chopped onion, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 1½ to 2 hours, or until the peas are soft and the beef is tender.

Add the Vegetables

1. Stir in carrots, potatoes, and turnip (if using). Continue to simmer for another 30 to 40 minutes, until the vegetables are cooked through.

Make the Doughboys

1. In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add cold water until a sticky dough forms.

Drop the Doughboys

1. Spoon heaping tablespoons of dough over the simmering soup. Cover the pot tightly with a lid and simmer for 15 minutes. Do not lift the lid during this time—doughboys cook best when undisturbed.

Serve and Enjoy

1. Ladle the thick, savory soup into bowls, topping each with one or two fluffy doughboys. The rich broth and tender dumplings make for a satisfying meal any day of the year.