Newfoundland Style Pea Soup with Doughboys Dumplings
Experience the comforting, old-world flavors of Newfoundland with this hearty Pea Soup with Doughboys Dumplings, a beloved traditional dish from Canada’s eastern coast. Crafted with tender yellow split peas, salted pork (or ham hock), and a medley of root vegetables like carrots, parsnips, and potatoes, this soup is as nourishing as it is flavorful. The addition of savory herb lends a hint of aromatic warmth, while the crowning glory is the light and fluffy doughboys dumplings, made from scratch and steamed to perfection atop the simmering soup. Perfect for chilly days or when you crave a taste of heritage cooking, this one-pot meal is sure to become a family favorite. Easy to prepare yet deeply satisfying, it’s a homage to home-cooked comfort.
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Recipe Information
Ingredients
- 2 cups Dried yellow split peas
- 1 pound Salted pork (or ham hock)
- 10 cups Water
- 1 large Onions, diced
- 2 medium Carrots, diced
- 1 large Parsnips, diced
- 2 medium Potatoes, diced
- 1 teaspoon Savory herb (dry)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Butter
- 0.75 cup Milk
Instructions
Rinse the dried yellow split peas under cold water until the water runs clear. Set aside.
In a large soup pot, add the salted pork (or ham hock) and 10 cups of water. Bring to a boil, then reduce to a simmer. Allow to cook for 30 minutes.
Add the rinsed split peas, diced onion, and savory herb to the pot. Simmer for another 45 minutes, stirring occasionally to avoid the peas sticking to the bottom of the pot.
Add the diced carrots, parsnips, and potatoes to the soup. Continue to simmer for 30 minutes or until the vegetables are tender.
While the soup is simmering, make the doughboys dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the milk to the dry ingredients, stirring just until a soft dough forms. Do not overmix.
Drop spoonfuls of the dough (about the size of a golf ball) onto the surface of the simmering soup. Cover the pot tightly with a lid and let the dumplings cook undisturbed for 15 minutes.
Once the dumplings are cooked through and fluffy, remove the pot from heat. Serve the soup hot, making sure to include some dumplings in each bowl.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
