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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Newfoundland style salt beef
yellow split peas
turnip, peeled and cut into 1/2-inch pieces
ground black pepper
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.
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?)
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:)
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.
yis 'by this one takes me back
Loved it! And so did everyone else. NL Pea Soup has always been my favorite.
Some shockin' good me ol' trout!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Newfoundland-Style Pea Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 34
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple, savory, and budget-friendly split pea soup.
See how to make hearty split pea soup from scratch.
This delicious split pea soup takes only a few minutes to prepare.