A Taste of Newfoundland: Cozy Vegetarian Pea Soup & Doughboys
Imagine a windswept day on the coast of Newfoundland, the easternmost edge of North America. What could be more comforting than a steaming bowl of thick, hearty soup? This recipe for Pea Soup with Doughboys is a vegetarian take on a beloved Canadian classic. It’s a simple, soul-warming dish where a rich, savory split pea soup becomes the simmering base for light, fluffy dumplings, also known as ‘doughboys.’ These are essentially soft, steamed biscuits cooked right in the pot, soaking up all the delicious flavor. It’s a one-pot wonder that’s both a meal and a hug in a bowl, perfect for chasing away the chill.
Ingredients
• For the Hearty Pea Soup:
• 1 cup / 200g yellow split peas, rinsed
• 3 cups / 720ml water, plus more as needed
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 medium waxy potatoes, about 300g, diced
• 1 large carrot, diced
• 2 dried bay leaves
• 1 tsp / 5g sea salt, or to taste
• Freshly ground black pepper, to tasteFor the Fluffy Doughboys:
• ½ cup / 60g all-purpose flour
• 2 tsp / 8g baking powder
• ½ tsp / 2.5g salt
• ½ tsp dried mixed herbs, like parsley or chives
• 4 tbsp / 57g cold butter, cubed
• ½ to 1 cup / 120ml to 240ml cold water or milk
Instructions
1. Make the Soup:1. In a large saucepan or Dutch oven, combine the rinsed split peas, 3 cups of water, and the two bay leaves. Bring to a rolling boil, then reduce the heat to low, cover, and let it simmer for 1 hour. Stir occasionally to prevent sticking.2. While the peas are simmering, prep your vegetables by dicing the onion, celery, potatoes, and carrot.3. After an hour, the peas should be very tender. Use a potato masher or an immersion blender to break them down to your desired consistency – I like it mostly smooth with a little texture.4. Stir in the diced vegetables, sea salt, and a generous amount of black pepper. Bring the soup back to a gentle boil, then reduce the heat and simmer for another 20-25 minutes, or until the vegetables are tender. Stir often, as the soup will be thick and can stick to the bottom.5. If the soup is too thick for your liking, stir in a splash of hot water until it reaches the perfect consistency. Taste and adjust seasoning if needed.Make the Doughboys:6. While the vegetables are cooking in the soup, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and dried herbs.7. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.8. Gradually stir in the cold water or milk with a fork until a soft, shaggy dough forms. Be careful not to overmix.9. Once the vegetables in the soup are tender, use two spoons to drop spoonfuls of the dough directly into the simmering soup. Space them out as they will puff up.10. Cover the pot tightly and let the doughboys simmer for 10-15 minutes without lifting the lid. They are done when they are puffed up and a toothpick inserted into the center comes out clean.11. Carefully remove the bay leaves before serving. Ladle the hot soup and doughboys into bowls and enjoy immediately. Serves 4.
Nutritional Information
• This soup is packed with plant-based protein and dietary fiber from the yellow split peas, keeping you full and satisfied.
• Carrots, celery, and onions provide essential vitamins and antioxidants.
• A wonderfully hearty and wholesome meal that’s naturally vegetarian and deeply nourishing.
Pro Tips
• For the fluffiest doughboys, do not overmix the dough. Mix just until the are combined. Peeking while they steam can also make them dense, so keep the lid on!
• For an even creamier soup and a shorter cooking time, soak your split peas in water overnight before you begin.
• Add a ½ teaspoon of smoked paprika to the soup for a savory, smoky flavor that mimics traditional recipes.
• Remember to remove the bay leaves before serving. They’ve infused the soup with their wonderful flavor but are tough and unpleasant to eat.
FAQ
Q: Can I make this pea soup and doughboys recipe vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the cold butter in the doughboys with a cold, solid vegan butter or coconut oil. For the liquid, be sure to use cold water or a plant-based milk like unsweetened soy or almond milk. The soup itself is already naturally vegan.
Q: Is this vegetarian pea soup a good source of protein
A: Yes, this soup is an excellent source of plant-based protein. The yellow split peas are legumes packed with both protein and dietary fiber, making this a very hearty and satisfying meal that will keep you feeling full and nourished.
Q: How should I store leftover pea soup with doughboys
A: For the best texture, it’s recommended to store the soup and doughboys in separate airtight containers in the refrigerator for up to 4 days. The doughboys can become too soft if left sitting in the soup. Reheat the soup on the stovetop and add the doughboys in the last few minutes to warm through.
Q: Can I use green split peas instead of yellow
A: You can, but it will change the flavor and color. Yellow split peas have a milder, more earthy flavor and break down into a creamier consistency, which is traditional for this style of soup. Green split peas have a slightly sweeter, more distinct ‘pea’ flavor.
