Newfoundland Pea Soup Recipe

Newfoundland Pea Soup

1 gallon of water
1 1/2 lbs. of split peas
1 piece of salt beef (or you can use a Ham Bone with some meat on it)
1 lb. of diced onions
1 lb. of diced turnip
1 lb. of diced carrot
1/2 lb. diced celery
1/2 lb. diced parsnip
1 lb. diced potato

Note: Split peas and salt beef are to be soaked in cold water overnight. (If using Ham Bone just soak the split peas)

Place the salt beef in a pot, cover in hot water and simmer for 1 1/2 hours. Check water, if too salty, pour some out and add fresh water. Remove salt beef and add split peas to the water, add more if water needed. Cut beef in bite sized pieces and return to pot. If using ham bone just put ham bone, split peas and water in a pot.

Simmer till peas are well done. (Approx. 1 hour.) Stir the soup frequently. Add the vegetables and cook until tender. Season to taste.


Dumplings are served with stews, Jiggs dinner, and pea soup. (When cooked with Jiggs dinner, you can add raisins.)
2 cups of flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. margarine
3/4 cup water or milk
(1/2 cup of raisins, optional)

Mix together flour, baking powder, and salt in a mixing bowl. Cut margarine into the flour until the mixture looks like fine crumbs. Stir in milk or water. (Add the raisins.) Drop the dough into the stew , soup, or Jiggs dinner by spoonfuls. Boil uncovered for 10 minutes. Cover and cook for 10 more minutes. Serve with the dinner.


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