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.

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

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

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.

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.