Newfoundland Pea Soup

This hearty Newfoundland Pea Soup with Dough Boys has been a traditional comfort food across the island for generations. The combination of slow-simmered split peas, savory ham, and pillowy dough boys creates a complete meal in one pot that brings immediate warmth on those foggy Newfoundland days.

I first made this soup during a particularly brutal winter storm when we lost power for nearly two days. We kept the woodstove going and this soup simmering on top became our lifeline. Now my family requests it whenever the temperature drops below freezing.

Ingredients

• Ham bone: Infuses the entire broth with rich smoky flavor and creates the foundation for the soup
• Dried yellow split peas: Provide hearty protein and thicken naturally as they cook down
• Bay leaves and dried thyme: Offer traditional aromatic notes that complement the smokiness
• Diced carrots: Add natural sweetness and bright color to balance the savory elements
• Red or sweet white onion: Brings a mild sweetness that balances the saltiness from the ham
• Flour dough boys: Light pillowy dumplings that cook right in the soup making this a complete meal
• Baking powder and baking soda: Ensure your dough boys will be perfectly fluffy

Step-by-Step Instructions

Create Rich Stock:

Simmer ham bone with garlic, grated carrot, and onion for a full 90 minutes. This long extraction pulls every bit of flavor from the bone and creates the incredibly rich foundation that makes this soup special. The slow cooking allows collagen to release, giving your soup that silky mouthfeel.

Strain and Add Split Peas:

After straining the stock, add split peas, bay leaves, and aromatics. The secret here is maintaining a gentle simmer rather than a rolling boil, which could make the peas break down too quickly. This slow approach allows them to soften while still maintaining some texture.

Build Flavors:

Add carrots and diced ham after the peas have softened. This layering approach ensures each ingredient cooks perfectly without becoming mushy. The ham pieces should be substantial enough to provide satisfying bites throughout the soup.

Prepare Dough Boys:

Mix the dumpling ingredients with absolute minimal handling. The key mistake many make is overworking the dough which develops gluten and creates tough dumplings. Your mixture should look slightly shaggy not smooth for the tenderest result.

Cook Dumplings:

Drop spoonfuls directly into the gently simmering soup and cover immediately. The steam trapped under the lid is essential for proper rising and cooking. Resist any temptation to peek during the 15 minute cooking time as this releases the crucial steam.

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The dough boys were historically a way to make a modest amount of meat feed many hungry fishermen and their families. My grandmother would tell stories of how during particularly lean times they would make this soup with salt beef and extra dough boys to stretch the meal even further. The tradition continues in my family where we always make it the day after Christmas with our holiday ham bone.

Storage and Freezing

This soup stores beautifully in the refrigerator for up to 4 days getting even more flavorful as the ingredients continue to meld. For freezing I recommend portioning into single servings without the dough boys which tend to break down when frozen and reheated. Instead make fresh dough boys when reheating the frozen soup. Allow frozen soup to thaw completely in the refrigerator before reheating gently on the stovetop.

Making Ahead Tips

The soup base can be prepared up to two days ahead of serving making this perfect for entertaining. Store the prepared soup base without dough boys in the refrigerator then bring to a simmer before adding freshly made dough boys just before serving. This approach gives you the convenience of make ahead with the delightful fresh texture of just cooked dumplings.

Cultural Significance

Newfoundland pea soup with dough boys represents the ingenious culinary adaptations of islanders who had to make do with limited ingredients especially during harsh winters. The use of preserved meats like salt beef or smoked ham alongside dried split peas demonstrates how practical preservation methods evolved into beloved traditional dishes. While many Atlantic Canadian provinces have their version of pea soup the addition of dough boys is distinctly Newfoundland reflecting the British influence on the islands culinary traditions.

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Frequently Asked Questions

→ What gives Newfoundland pea soup its unique flavor?

The distinct flavor comes from the ham bone simmering to create a rich broth, combined with yellow split peas, savory onions, carrots, thyme, and bay leaves.

→ How do you make dough boys light and fluffy?

Mix the dough quickly with a wooden spoon and avoid overworking it to create soft, tender dumplings. Cook them on low steam for perfect results.

→ What makes this soup a Newfoundland classic?

This dish has been a Newfoundland staple for generations, featuring hearty ingredients like ham, split peas, and homemade dough boys, reflecting the local cuisine.

→ Can I use salt beef instead of ham?

Yes, salt beef can be used instead of ham for a slightly saltier flavor. Add it when cooking the split peas for best results.

→ How do I avoid split peas sticking to the pot?

Stir the soup occasionally during the cooking process to prevent the peas from sticking to the base of the pot.

→ Can I adjust the seasoning in this soup?

Yes! Taste the soup before adding additional salt, as the ham often provides enough seasoning. Let your taste preferences guide you.