Newfoundland Pea Soup is a warm, hearty dish steeped in tradition, perfect for cold days or family gatherings. This recipe, found in Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, brings nostalgic flavors to your kitchen. Pea soup, made with split peas, fresh vegetables, and often a savory ham bone or salt beef, is a staple in many Newfoundland homes.
To prepare this classic soup, start with dried yellow split peas soaked overnight, then simmer them with carrots, onions, celery, and savory spices. The addition of ham bone or salt beef adds a rich, smoky flavor that elevates the dish. Slowly cooked to perfection, the peas break down into a creamy consistency, while the vegetables and meat create a comforting, delicious meal.
Our detailed recipe guide ensures you can easily recreate this beloved Newfoundland dish, whether you’re an experienced cook or a novice. Serving Newfoundland Pea Soup not only warms the body but also connects you to the island’s culinary heritage. Experience the cozy, home-cooked goodness of this traditional recipe and savor the taste of Newfoundland history in every spoonful.
Newfoundland Pea Soup Recipe:
- 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 is well done. (Approx. 1 hour.) Stir the soup frequently.
Add the vegetables and cook until tender.
Season to taste.
Dumplings:
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 spoonful.
Boil uncovered for 10 minutes. Cover and cook for 10 more minutes.
Serve with the dinner.
