Newfoundland-Style Pea Soup

A Hearty Tradition: Newfoundland-Style Pea Soup

Embark on a culinary journey to the rugged shores of Newfoundland with our Newfoundland-Style Pea Soup. This time-honored recipe, rooted in the rich maritime traditions of Canada’s easternmost province, brings together the wholesome goodness of split peas, the savory richness of Newfoundland-style salt beef, and a medley of vegetables. As the salty sea breeze meets the heartiness of this soup, you’ll find yourself transported to a cozy kitchen overlooking the North Atlantic. Join us as we unravel the secrets of creating this comforting bowl of tradition, perfect for warming your soul on chilly evenings.

Ingredients

Meat

  • 1 lb Newfoundland-style salt beef

Produce

  • 3 Carrots, peeled and diced
  • 2 cups Split peas, yellow
  • 1/2 Turnip, peeled and diced

Baking & Spices

  • 1/2 tsp Black pepper, ground

Liquids

  • 10 cups Water

Instructions

Step 1: Preparing the Newfoundland-Style Salt Beef

  1. Rinse and Soak: Start by rinsing the salt beef under cold water to remove excess salt. Soak the salt beef in cold water for a few hours or overnight, changing the water at least once.
  2. Boiling Bliss: In a large pot, bring the soaked salt beef to a boil. Discard the water and repeat the process to ensure the saltiness is reduced. This step helps achieve the perfect balance of flavors.
  3. Tender Transformation: Once boiled and rinsed, add the salt beef back to the pot with 10 cups of fresh water. Simmer over medium heat until the beef becomes tender and easy to shred, usually taking 2-3 hours.
  4. Shred and Set Aside: Remove the salt beef from the pot, shred it into bite-sized pieces, and set it aside. Reserve the flavorful broth for the soup.

Step 2: Split Pea Symphony

  1. Rinse and Sort: Rinse the yellow split peas under cold water and remove any debris. Sort through the peas to ensure only the highest quality make it into your soup.
  2. Into the Pot: Add the rinsed split peas to the pot with the salt beef broth.

Step 3: Vegetable Waltz

  1. Carrot Choreography: Toss in the diced carrots and turnip, bringing vibrant colors and earthy flavors to the mix.
  2. Seasonal Serenade: Sprinkle ground black pepper into the pot, providing a subtle kick that complements the richness of the salt beef.

Step 4: Simmering Symphony

  1. Gentle Simmer: Allow the soup to simmer over low heat, allowing the flavors to meld and the split peas to break down. Stir occasionally to prevent sticking.
  2. Patience Pays Off: Let the soup simmer for at least an hour, or until the split peas and vegetables are tender and the flavors have reached their peak.

Step 5: Shredded Salt Beef Reunion

  1. Homecoming: As the soup reaches its flavorful zenith, reintroduce the shredded salt beef to the pot. Stir gently to incorporate the savory shreds with the tender peas and vegetables.
  2. Final Simmer: Allow the soup to simmer for an additional 15-20 minutes, letting the ingredients meld into a harmonious medley.

Step 6: Serve and Savor

  1. Serving Ceremony: Ladle the Newfoundland-Style Pea Soup into bowls, allowing the aroma to tantalize your senses.
  2. Garnish and Enjoy: Garnish with fresh herbs or a drizzle of olive oil if desired. Serve with crusty bread or traditional hard tack for an authentic experience.

Cook Notes and Variations

  • Smoked Pork Addition: Enhance the flavor profile by adding a small piece of smoked pork or bacon during the initial boiling of the salt beef.
  • Vegetarian Twist: Create a vegetarian version by omitting the salt beef and using vegetable broth. Boost the umami with smoked paprika or liquid smoke.

Keto Version

For a keto-friendly twist, replace the split peas with cauliflower florets and reduce the carrots. The salt beef remains the star, providing savory depth to the soup.

Low-Carb Version

Modify the recipe by reducing the quantity of split peas and incorporating more low-carb vegetables such as broccoli or cauliflower. Adjust the cooking time accordingly.

Frequently Asked Questions (FAQs)

Q: Can I use green split peas instead of yellow?

A: While traditionally made with yellow split peas, you can use green split peas as a substitute without compromising the essence of the soup.

Q: Is it necessary to soak the salt beef?

A: Soaking the salt beef helps reduce its saltiness. It’s a crucial step for achieving the perfect balance of flavors in the soup.

Q: Can I make this soup in a slow cooker?

A: Absolutely! Follow the initial steps, then transfer the soaked and boiled salt beef, split peas, and vegetables to a slow cooker. Cook on low for 6-8 hours or until everything is tender.

Q: How long does the soup last in the refrigerator?

A: Properly stored, this soup can last in the refrigerator for up to 4-5 days. Reheat individual servings on the stovetop or in the microwave.

Q: Can I freeze the Newfoundland-Style Pea Soup?

A: Yes, the soup freezes well. Allow it to cool completely before transferring it to airtight containers. Freeze for up to 3 months.

Transport yourself to the charming kitchens of Newfoundland with our Newfoundland-Style Pea Soup. This wholesome recipe, passed down through generations, captures the essence of maritime comfort in every spoonful. Whether you’re embracing the maritime spirit or simply craving a hearty and nourishing bowl, this soup is a celebration of tradition and flavor. Gather around, savor the warmth, and relish in the simplicity of a soup that tells a tale of resilience, warmth, and culinary heritage.