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Newfoundland Style Pea Soup With Doughboys (Dumplings) image

This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.

Provided by Kerri Lake

Categories     Vegetable

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups split peas
1 onion, chopped
1 cup celery, diced
1 cup potato, diced
1/2 turnip, diced
3 carrots, diced
1 lb spareribs or 1 lb ham bone
1 1/2 cups flour
1/4 cup butter
3 teaspoons baking powder
1 teaspoon salt
1/2-3/4 cup water or 1/2-3/4 cup milk


  • For the soup:.
  • Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
  • Make doughboys as follows:.
  • Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

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