Newfoundland Split Pea Soup


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.6 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 14.2 g
  • Protein: 13.2 g

View full nutritional breakdown of Newfoundland Split Pea Soup calories by ingredient
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Introduction

a nice, thick, satisfying pea soup made with root vegetables. Perfect for a cold fall evening!

In NL, this soup would be made with salted beef (salt meat), but i omitted this ingredient from the recipe because most of you won't be able to buy it! You can substitute cured ham for salt meat, but it's not the same!
a nice, thick, satisfying pea soup made with root vegetables. Perfect for a cold fall evening!

In NL, this soup would be made with salted beef (salt meat), but i omitted this ingredient from the recipe because most of you won't be able to buy it! You can substitute cured ham for salt meat, but it's not the same!

Number of Servings: 8

Ingredients

    6 - 7 cups of water
    2 cups dried Yellow Split Peas (about 400 grams)
    2 -3 Carrots, chopped into bite sized pieces
    1 small turnip (approx 3/4 cup) chopped into bite sized pieces
    1 -2 potatoes, chopped into bite-sized pieces (you can leave the skin on or remove it)
    1 whole raw onion (i leave it unchopped and throw it into the pot to boil with the soup and remove what's left of the onion before serving)

Directions

Pour water into a large soup pot, add split peas and bring to a rapid boil over high heat for approx 30 minutes
(note: soaking peas overnight will cut down on cook time)

(((if using salt meat or ham, cut into bite-sized pieces and bring to a boil in a separate pot. Boil meat for approx 30 mins, and remove from heat. drain salty liquid from meat, rinse with cold water, and let stand. Nutritional info for this recipe is for soup that is meatless)))

add onion (skin removed) to boiling peas and lower heat, allow to simmer for approx 1 hour or until peas are mushy and liquid has thickened to soup-like consistency


((if you are using ham or salt meat, add now))

note: you may need to add water to get soup to desired thickness. I like my pea soup to be very, very thick. Feel free to add water to boiling peas to suit your own tastes!

once soup consistency has been reached, add diced veggies and simmer soup until veggies reach desired tenderness.

(in Newfoundland, chefs add 'dough by's' to the boiling soup in the last 20 minutes. These are simple flour/water/baking soda dumplings that swell up and go great with the soup! a good recipe for dough 'bys (and another recipe for the soup) can be found at http://www.recipezaar.com/Newfoundland-Style-Pea-Soup-With-Doughboys-Dumplings-332086)

serve and enjoy!



makes approx. 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PENNYROYALTY.

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Member Ratings For This Recipe

  • Thanks! My mother in law is making this for supper and I wanted to know the cals to enter here at sparkpeople. When I googled it the link directed me to this sparkpeople page! - 3/23/11

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