The Newfoundland version of split pea soup calls for using salt meat instead of ham. You need to have a piece of salt meat (sometimes referred to as corned beef). Place it is a boiler and half fill the boiler with cold water. Bring to a boil and let simmer for at least an hour.

Remove the meat and cut it into small bite size pices.

Return the meat to the boiler and add a package of yellow split peas. Add cold water so that the boiler is half full. Bring the water to a boil and let simmer for a further one and half hours.

Cut up carrot and turnip in small cubes. You will need to have a soup bowl full of each and add to the salt meat and peas. It will take a further 30 minutes to cook the vegetables.

About fifteen minutes before the soup is done, add dumplings. To make sumplings, take a cup of flour, a tbsp. of baking powder, and a pinch of salt. Blend the dry ingredients and add enough water to form small balls of dough. Plop them into the simmering soup and keep covered.

This makes a delicious lunch or dinner meal. It also freezes well.

Learn more about this author, Frances Stanford.
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