Pea Soup and Doughboys

Pea soup and Doughboys is soup, with floating dumplings, or steamed biscuits


Dumplings are cooked balls of dough. They are like soft biscuits. They are cooked right in the soup or stew.

What You Need


Large saucepan
Sharp knife
Cutting board
Stirring spoon
Measuring cups and spoons


1 cup yellow split peas
3 cups water
1 medium onion
1 stalk celery
2 waxy potatoes (try using small red potatoes)
1 carrot
2 dried bay leaves
1 teaspoon sea salt
Black pepper


½ cup all purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon mixed herbs (such as parsley or chives)
4 tablespoons butter
½ to 1 cup cold water or milk

What to Do


Rinse the peas. Put peas in a saucepan with 3 cups water and the bay leaves.
Bring to a boil. Boil for 10 minutes. Reduce to low and simmer for 1 hour. Stir now and then.
While the peas cook, dice the onion, celery, carrots, and potatoes.
Mash peas with a potato masher.
Stir in the sea salt and black pepper.
Add the vegetables. Stir the soup. Bring back to a boil. Then simmer for 20 more minutes. Stir often so it doesn’t burn.
If you wish add more water to thin soup.
While soup is cooking, make the dumpling dough.

In a bowl, mix all the dry ingredients.
With a dull knife, slice the butter into small pieces. Add to the dry ingredients, mashing with a fork until the butter is blended.
Add water or milk. Stir with a wooden spoon until the dough forms. Adjust the amount until you have a moist dumpling dough.
With a spoon, scoop up balls of dough. Drop them into the soup. Cover and simmer for 10–15 minutes, until the doughboys are puffed up and cooked.
Stir now and then to make sure the dumplings don’t stick.
Serves 4.

Cook’s Tip

When the soup is done, take out the bay leaves!