Newfoundland Pea Soup and Dough Boys

Traditional Newfoundland Pea Soup and Dough Boys. Made with leftover ham or salt beef, it's a hearty local favourite that has warmed many a belly over the decades.

Originally published Oct 2012.

Our Easter ham leftovers, almost always go into a big pot of this fantastic, hearty, favourite local soup. Actually, practically any baked ham dinner throughout the year, eventually ends with the leftovers being used in this recipe.

Everybody who ever grew up in Newfoundland, and I mean everybody, had pea soup and dough boys. Dough boys is the local name for what folks in most parts of North America would refer to as dumpling,

 

They are very simple, flour-based dough balls that are dropped into simmering soups or stews. They then gently cook to fluffy perfection in the last few minutes before the meal was served.

A great traditional Newfoundland pea soup with our version of dumplings, which we call Dough Boys.

This delicious soup harkens back to the days when stretching the family food budget was much more a necessity than a culinary expression.

Hmmm... come to think of it, with the cost of groceries these days, perhaps it is still a necessity. If not, it's still very smart and economical meal planning.

Even in my own upbringing, nothing in our kitchen was wasted and that's how I still do it today.

The centre bone from a smoked baked ham on a Sunday would be boiled to create the stock that would become the base for a pea soup on Monday. The leftover ham, if there was any, would be cut into small chunks to add to the soup as well.

In Newfoundland, salt brined, cured beef is also a very traditional ingredient in split pea soup. You can replace the ham in this recipe with about half the amount of salt beef.

Just be sure to soak the salt beef in water for 24 hours before using it in the soup and please change the water at least once during that time or you risk your soup being far too salty.

Cut the salt beef in small cubes and add to the pot with the peas and use water or vegetable stock instead of ham stock (Corned beef is also a good choice if salt beef is not available in your area.)

Newfoundland pea soup, seasoned for modern times.

Traditional Newfoundland pea soup would have been very simply seasoned with only yellow onions, pepper and salt if necessary.

Garlic, thyme and bay leaves would have been unknown in these parts to my grandmother's generation. So if you want to enjoy the traditional version, please feel free to omit these ingredients, I don't object.

I'm a believer that all food cultures are continuously evolving, so I tend to meld the old with the new to create my updated versions of many recipes.

It's always good, however, to pay homage to our culinary heritage by preparing the simple and delicious version that so many have enjoyed and gained sustenance from for generations.

In need of a great ham recipe?

For those who have been asking, this Brown Sugar Dijon Glazed Ham is my ultimate favourite baked ham recipe, because it is so simple but so very delicious. Save the scraps and bone to make a ham broth for this soup.

 

This is a terrific meal idea for a time-pressed workday and since popular wisdom says that pea soup is always better the next day. Why not make a big pot on the weekend and warm it up the next day?

With the dough boys ready in about 15 minutes, there's one quick and delicious weekday dinner sorted. We also freeze this soup in individual servings for quick lunches too.

Looking for more Newfoundland-inspired dishes?

If you'd like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.

Like this Newfoundland Pea Soup and Dough Boys recipe?

You'll find plenty more locally inspired food ideas in our Newfoundland Recipes Category and many delicious ideas in our Soup Category!

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