Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Pea Soup w/Salt Beef

Pea soup was usually made from stock (second water) of the Jiggs Dinner or Salt Junk Dinner (Corned Beef & Cabbage).  Also, you can cook dough balls or doughboys with this soup. Still today a popular dish in our community.

Newfoundland Recipes-Pea Soup 1-www.saltjunk.comMakes 6 servings


  • 1 lg onion, chopped
  • 1 med stalk celery, chopped
  • 1 med carrot, chopped
  • 1 cup salt meat, cubed
  • 2 cups yellow split peas
  • 2 tbsp pork fat (bacon fat or vegetable oil)
  • Salt & pepper
  • 8 cups stock (from corned beef and cabbage dinner or water)


In a soup pot, low-med heat, sweat onion, celery, carrot, salt meat and split peas in pork fat for 5 minutes (do not brown). Season to taste. Pour in stock, bring to a boil and simmer approx 1½ hrs or until peas are tender. Stir occasionally. Season to taste. Excellent with fresh homemade buns and a good cup of steeped tea.


  • Sweat – to cook in small amount of fat over low heat, sometimes covered
  • Listed are other spices and herbs that goes very well with this soup; garlic cloves (minced) bay leaf, dash of parsley, thyme, marjoram, cayenne pepper, oregano and ground cumin
  • It is not necessary to soak split peas overnight
  • Rinse peas first under cold water prior to cooking

cute – keen; sharp. “A cute man.”


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