Newfoundland Pea Soup with Dumplings – Traditional Comfort Recipe

Newfoundland Pea Soup is a heartwarming dish that has been a staple in Atlantic Canadian kitchens for generations.

Made with yellow split peas, hearty root vegetables, and often accompanied by fluffy dumplings called “doughboys,” this soup is perfect for chilly evenings.

Whether you’re a beginner cook or an experienced chef, this traditional, slow-cooked soup is both nourishing and delicious.

Why You’ll Love This Recipe

• Beginner-friendly: Clear steps and forgiving cooking method.
• Versatile: Make it with or without meat; vegetarian-friendly options available.
• Comforting: Thick, creamy, and hearty — perfect for cold days.
• Traditional flavor: Molasses, vegetables, and optional ham or salt beef deliver authentic taste.

Recipe Snapshot

Servings	Prep Time	Cook Time	Total Time
6-8	30 min	2–3 hrs	2½–3½ hrs

Ingredients

For the Soup Base:

• 1½ lbs yellow split peas
• 1 lb salt beef (soaked overnight) or ham bone (optional)
• 1 gallon water
• 1 lb carrots, diced
• 1 lb turnip, diced
• 1 lb potatoes, diced
• ½ lb celery, diced
• 1 lb onions, diced
• ½ lb parsnip, diced

For the Dumplings (Doughboys, Optional):

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp margarine
• ¾ cup water or milk
• Optional: ½ cup raisins

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Step-by-Step Instructions

1. Soak the Salt Beef (Optional)

If using salt beef, soak overnight to remove excess salt. Boil for 1½ hours, then discard some water if too salty. Set beef aside.

2. Start the Soup Base

Add yellow split peas to a large pot with water. Bring to a boil, then reduce heat and simmer gently for 1 hour, stirring occasionally.

3. Add the Vegetables

Incorporate carrots, turnip, potatoes, celery, onions, and parsnip. Simmer until the vegetables and peas are tender.

4. Prepare the Dumplings

Mix flour, baking powder, and salt in a bowl. Cut in margarine until the mixture resembles coarse crumbs. Gradually stir in water or milk to form a soft dough. Fold in raisins if desired.

5. Cook the Dumplings

Drop spoonfuls of dough into the gently simmering soup. Cover and cook for 10 minutes, then uncover and cook another 10 minutes to ensure the dumplings are cooked through.

6. Final Adjustments

Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water; if too thin, simmer uncovered to reduce. Serve hot with bread or crackers.

Tips for Beginners

• Don’t rush peas: Low, slow simmering ensures creamy texture.
• Keep liquid consistent: Check occasionally to prevent sticking or burning.
• Season carefully: Adjust salt at the end, especially if using salt beef or ham.
• Fluffy dumplings: Handle dough gently and drop carefully to maintain texture.

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Variations

• Vegetarian: Omit meat and use vegetable broth.
• Spicy: Add a pinch of cayenne or chili for heat.
• Slow Cooker Method: Combine ingredients in a slow cooker and cook on low for 6–8 hours.
• Herbs: Add thyme or bay leaf for extra aroma.

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Storage & Reheating

• Fridge: Store in airtight container up to 3–4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm gently on stove; add water if thickened. Doughboys may soften over time.

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FAQ

Q: Can I use canned split peas?
A: Yes, but cooking time is shorter. Adjust water and monitor texture.

Q: What if I don’t have salt beef?
A: Substitute ham bone, smoked turkey, or skip meat entirely.

Q: Are dumplings necessary?
A: No, but doughboys add a traditional, fluffy texture loved in Newfoundland.

Q: How do I know when the soup is done?
A: Peas should be soft and breaking apart, vegetables tender, soup thick but not dry.

Q: Can I speed up cooking?
A: Pressure cookers or instant pots can reduce simmering time, but slow cooking develops better flavor.