Newfoundland-Style Pea Soup

Newfoundland-Style Pea Soup

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    9 h 10 m
Carolyn
Recipe by  Carolyn

“This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!”

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Ingredients

Adjust Servings

Original recipe yields 10 cups

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Directions

  1. Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
  2. Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

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Reviews (11)

Rate This Recipe
Mary Whiffen
36

Mary Whiffen

I usually make this soup after I've had a ham cooked. I use the large bone from the ham and some leftover cubed ham to add to the soup. Gives it great flavour.

Babinni
30

Babinni

I love any recipe that helps me recreate that back home feeling and salt beef is always a winner. For those that don't know of it, it is like corned beef (and cabbage) brisket. Salt beef is sold as "Naval beef" in 5 and 10 lb plastic tubs filled with brined chunks of beef in the chilled grocery section. Make sure you soak it well for a number of hours to remove the salt (change the water mid way if you really want to remove all salt). I prefer it a bit salty, because the way my mother would always cook it. Thank you Carolyn. (Any chance for Fish and Brewis?)

sam
24

sam

I make "newfie pea soup" all the time...I would like to add that I also put chicken wings in mine, my Nan always did when I was a child and all my family members back home still cook it this way. Also I have never heard of anyone soaking the salt beef before hand. I always just throw it in the pot with the peas and let it cook up for about 2 hours before i start putting in the veggies. It's important to keep adding water. Also I always finish with dumplings (or doughboys as we call em' back home:)

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 27.9 g
  • 9%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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