Classic yellow split pea soup with doughboys is pure thrift cooked delicious: split peas simmered with onion and celery until they collapse into gold, crowned with soft dumplings steamed right on top. Two hours, one pot, and a kitchen that smells like a grandmother's.
There’s nothing quite like a steaming bowl of soup to warm you from the inside out, and this classic Yellow Split Pea Soup with Doughboys is the ultimate comfort food. Imagine a thick, savory soup, rich with the earthy flavor of split peas and tender vegetables, crowned with the most delightful, fluffy dumplings you’ve ever tasted. These ‘doughboys’ are like soft, steamed biscuits that cook right in the pot, soaking up the delicious broth. It’s a simple, rustic, and incredibly satisfying one-pot meal that feels like a warm hug. Let’s get simmering!
Ingredients
• Equipment
• Large saucepan or Dutch oven
• Sharp knife
• Cutting board
• Stirring spoon
• Large mixing bowl
• Measuring cups and spoons
• For the Split Pea Soup
• 1 cup / 200g (7.1 oz) yellow split peas, rinsed
• 3 cups / 720ml water, plus more as needed
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 medium waxy potatoes, diced
• 1 large carrot, diced
• 2 dried bay leaves
• 1 teaspoon / 5g (0.18 oz) sea salt
• Freshly ground black pepper, to taste
• For the Doughboy Dumplings
• ½ cup / 60g (2.12 oz) all-purpose flour
• 2 teaspoons / 8g (0.28 oz) baking powder
• ½ teaspoon / 2.5g (0.09 oz) salt
• ½ teaspoon mixed dried herbs, such as parsley or chives
• 4 tablespoons / 57g (2.01 oz) cold butter, cubed
• ½ to 1 cup / 120ml to 240ml (8.1 fl oz) cold water or milk
Instructions
1. For the Soup
2. In a large saucepan, combine the rinsed split peas, 3 cups (720ml) of water, and the two bay leaves. Bring the mixture to a rolling boil.
3. Boil for 10 minutes, then reduce the heat to low, cover, and let it simmer for 1 hour. Stir occasionally to prevent sticking.
4. While the peas are simmering, prep your vegetables by dicing the onion, celery, carrots, and potatoes.
5. After an hour, the peas should be very soft. Use a potato masher or the back of a spoon to mash them against the side of the pot to your desired consistency.
6. Stir in the diced onion, celery, carrots, and potatoes. Add the sea salt and a generous amount of black pepper.
7. Bring the soup back to a gentle boil, then reduce the heat to a simmer. Cook for another 20 minutes, or until the vegetables are tender. Stir frequently as the soup will be thick and can burn easily. Add a splash more water if it becomes too thick.
8. For the Doughboys
9. While the vegetables are cooking in the soup, prepare the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, salt, and mixed herbs.
10. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
11. Gradually stir in the cold water or milk with a fork until a soft, shaggy dough forms. Do not overmix.
12. Once the vegetables in the soup are tender, increase the heat slightly to maintain a steady simmer. Drop spoonfuls of the dumpling dough directly into the simmering soup.
13. Immediately cover the saucepan with a tight-fitting lid. Cook for 10-15 minutes without lifting the lid. The trapped steam is essential for light, fluffy doughboys.
14. The doughboys are done when they are puffed up and a toothpick inserted into the center comes out clean. Remove the bay leaves before serving hot. Serves 4.
Nutritional Information
• Nutritional values are estimated and may vary based on specific and portion sizes. This recipe is a great source of plant-based protein, fiber, and essential vitamins from the vegetables.
Pro Tips
• for Perfect Pea Soup
• For a creamier, smoother soup base, use an immersion blender to blitz the cooked peas before adding the chopped vegetables.
• Do not overmix the dumpling dough. Mix just until the are combined to ensure the doughboys stay light and tender, not tough.
• Resist the urge to peek while the dumplings are cooking! Lifting the lid releases the steam needed to cook them properly and make them puff up.
• Always remove the bay leaves before serving; they have a strong, bitter flavor if eaten.
FAQ
Q: Can I make this yellow split pea soup vegan
A: Yes, this recipe is easily made vegan. For the doughboys, simply use a cold, plant-based butter substitute instead of dairy butter, and opt for cold water or a neutral-flavored plant-based milk. The soup base is already naturally vegan and delicious.
Q: Is this vegetarian soup a good source of protein
A: Absolutely. Yellow split peas are a fantastic source of plant-based protein and fiber. This makes the soup incredibly hearty and satisfying, providing a complete and nutritious meal without any meat.
Q: How do I store leftover soup and 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 overly soft if left soaking in the soup. Reheat the soup gently on the stove and add the doughboys in the last few minutes to warm through.
Q: What can I use instead of yellow split peas
A: If you don’t have yellow split peas, green split peas are an excellent substitute and can be used in a 1:1 ratio. Note that green split peas have a slightly different, earthier flavor, but the cooking time and method will remain the same.
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Classic Yellow Split Pea Soup with Doughboys
Ingredients
Method
- For the Soup
- In a large saucepan, combine the rinsed split peas, 3 cups (720ml) of water, and the two bay leaves.
- Bring the mixture to a rolling boil.
- Boil for 10 minutes, then reduce the heat to low, cover, and let it simmer for 1 hour.
- Stir occasionally to prevent sticking.
- While the peas are simmering, prep your vegetables by dicing the onion, celery, carrots, and potatoes.
- After an hour, the peas should be very soft. Use a potato masher or the back of a spoon to mash them against the side of the pot to your desired consistency.
- Stir in the diced onion, celery, carrots, and potatoes.
- Add the sea salt and a generous amount of black pepper.
- Bring the soup back to a gentle boil, then reduce the heat to a simmer.
- Cook for another 20 minutes, or until the vegetables are tender.
- Stir frequently as the soup will be thick and can burn easily.
- Add a splash more water if it becomes too thick.
- For the Doughboys
- While the vegetables are cooking in the soup, prepare the dumpling dough.
- In a mixing bowl, whisk together the flour, baking powder, salt, and mixed herbs.
- Add the cold, cubed butter.
- Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually stir in the cold water or milk with a fork until a soft, shaggy dough forms.
- Do not overmix.
- Once the vegetables in the soup are tender, increase the heat slightly to maintain a steady simmer.
- Drop spoonfuls of the dumpling dough directly into the simmering soup.
- Immediately cover the saucepan with a tight-fitting lid.
- Cook for 10-15 minutes without lifting the lid. The trapped steam is essential for light, fluffy doughboys.
- The doughboys are done when they are puffed up and a toothpick inserted into the center comes out clean.
- Remove the bay leaves before serving hot.
- Serves 4.
- Do not overmix the dumpling dough.
- Mix just until the are combined to ensure the doughboys stay light and tender, not tough.
