For a richer flavor, use homemade beef broth instead of water. If you can't find Newfoundland-style salt beef, you can substitute with another type of salt beef, but be sure to adjust the soaking time accordingly to remove excess salt. For a smoother soup, use an immersion blender to partially blend the soup before adding the vegetables. Be careful not to over-blend, as you still want some texture. Leftover pea soup can be stored in the refrigerator for up to 3 days. The soup may thicken as it sits, so you may need to add a little water or broth when reheating.
Newfoundland-Style Pea Soup
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME9 hrs 10 mins
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SERVING10 People
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VIEWS72
Embark on a culinary journey to the rugged shores of Newfoundland with this hearty and soul-satisfying pea soup. A symphony of savory salt beef, earthy vegetables, and tender split peas, this traditional recipe is a comforting embrace in a bowl.
Ingridients
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Nutrition
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Carbohydrate28 g
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Cholesterol19 mg
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Fiber0 g
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Protein15 g
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Saturated Fat1 g
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Sodium234 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 hrs Soak the Salt Beef: Place the salt beef in a large bowl or pot and cover generously with cold water. Refrigerate for at least 8 hours, or preferably overnight, to draw out excess salt. (8-12 hours)
02 Step
Recipe View 5 mins Prepare the Beef: Drain the beef and rinse thoroughly under cold water. Cut the beef into 1/2-inch cubes.
03 Step
Recipe View 5 mins Begin the Soup: In a large, heavy-bottomed pot or Dutch oven, combine the cubed salt beef, 10 cups of water, and the rinsed yellow split peas. Bring to a boil over high heat.
04 Step
Recipe View 30 mins Simmer the Soup: Once boiling, reduce the heat to medium-low, cover the pot, and simmer gently for about 30 minutes, or until the split peas have softened and begun to break down. Stir frequently, especially towards the end, to prevent sticking and burning. (30 minutes)
05 Step
Recipe View 15 mins Add the Vegetables: Stir in the chopped carrots, diced turnip, and black pepper. Continue to simmer, covered, for another 15 minutes, or until the vegetables are tender. (15 minutes)
06 Step
Recipe View 2 mins Taste and Adjust: Taste the soup and adjust seasoning as needed. You may want to add a pinch of salt, but be mindful of the saltiness from the beef. Add more pepper to taste.
07 Step
Recipe View 3 mins Serve: Ladle the hot soup into bowls and serve immediately. Enjoy with crusty bread or Newfoundland-style dumplings (optional).
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Hunter Hackett
Jun 10, 2025This soup is amazing! My family loved it, and it brought back memories of my grandmother's cooking.
Dawn Pfannerstill
Jan 17, 2025The directions were easy to follow, and the soup turned out perfectly. I'll definitely be making this again.
Rahul Armstrong
Nov 11, 2024The soaking time is crucial to get the salt level right. I accidentally skipped it once, and it was way too salty!
Noe Dach
Aug 30, 2024I added some diced potatoes along with the carrots and turnip, and it was a great addition!