Newfoundland-Style Pea Soup Recipe -
Newfoundland-Style Pea Soup Recipe
  • READY IN 9+ hrs

Newfoundland-Style Pea Soup

Recipe by  

"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 Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    9 hrs 10 mins


  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 More Reviews

Jun 12, 2009

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.

Jan 07, 2009

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?)


13 Ratings

Feb 03, 2010

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:)

Apr 07, 2010

I thought this recipe was delicious. I found "salt beef" at my local grocery store as "naval beef". It came frozen in a big tub. I used about 5 pieces of the beef, but off all the fat and was left with a bit less than a pound of small cubed beef. I used 3 cups of split peas instead of two, and also used about 12 cups of water. I added water every 20 min or so, everytime it seemed to simmer down a lot. I didnt soak the peas or the meat. I had to boil the meat and peas for 2 hours before adding the vegtables.

Nov 04, 2008

yis 'by this one takes me back

Aug 09, 2010

Loved it! And so did everyone else. NL Pea Soup has always been my favorite.

Apr 10, 2012

Some shockin' good me ol' trout!

Jul 27, 2012

Yummy!This recipe is just like my mother's. The only difference is we also add a diced onion and a couple of cubes potatoes. Delicious, and even better on the second day when its nice and thick!


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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