By Jessica Budgell

One of our Holistic Nutritionists, Jessica Budgell, originally hails from the far away island of Newfoundland!  She has just returned from a visit there where she got to enjoy many of her favorite recipes traditional to the area.  She is sharing one with you today that is a great source of both protein and fiber.  Delicious and satisfying, you are guaranteed not to walk away hungry after a bowl of this Split Pea Soup with Doughboys.  Have you ever wondered where the term “doughboy” came from?  It certainly wasn’t from Pilsbury!  No, it’s actually a fishing reference; the balls of dough float in the soup like buoys floating in a harbor!  Our guess is that ‘doughbuoy’ got shortened to ‘doughboy’ over the years – creating a very different image!

8-10 servings

Split Pea Soup with Doughboys  (non-vegan recipe)

  • 1 ham bone
  • 8 cups water
  • 2 cups yellow split peas
  • 1 cup onions, chopped
  • 1 cup turnip, diced
  • 1 cup carrot, diced
  • ½ cup celery, chopped
  • 2-3 potatoes, cut in large chunks
  • sea salt and pepper to taste

Soup Instructions:

Soak split peas over night; rinse and drain.

Add 8 cups of cold water to ham bone in a large pot.  Bring to boil. Reduce to simmer for 1.5 hours.

Remove bone from pot and meat from bone.  Chop any large pieces of meat into bite-sized pieces and place back into the pot.

Add drained split peas and chopped onion.  Simmer gently for about 1 hour.  Add more water if desired.

Add other vegetables and cook until tender.

Add salt and pepper to taste.

Doughbuoys Ingredients:

  •  1 ½ cups whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¾ cup water

Doughboys (optional):

Combine flour, baking powder and sea salt.  Gradually stir in enough liquid to form soft dough.

Drop mixture by tablespoon into hot soup; cover tightly and simmer, without removing the cover for 15 minutes.

Split Pea Soup with Doughboys  (vegan recipe)

  • 1 cup chopped yellow onion
  • 2 cloves minced garlic
  • 1/8 cupgrapeseed oil
  • 2 cups carrots, diced
  • 1 cup russet potatoes, diced
  • 2 ¼ cups yellow split peas, rinsed
  • 8 cups vegetable stock
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 ½ tsp sea salt
  • 1 tsp black pepper, fresh ground

In large stockpot, heat grapeseed oil over medium heat.  Sauté onion, garlic, oregano, thyme, salt and pepper approximately 10-15 minutes or until onion are cooked through (will appear translucent).

Add carrots, potatoes, 1 ¼ cups split peas, and vegetable stock.
Bring to boil; then simmer for 30 minutes.

A foam will form; scrap this off as necessary.

After 30 minutes, add the remaining 1 cup of split peas. Simmer for another 30 minutes.
Peas should be soft and soup should be thick.  If too thick, add additional water or vegetable broth until desired consistency is reached.

Stir regularly to prevent peas from burning to the bottom of the pot.
Add additional sea salt and pepper to taste.

Follow doughboy recipe above if desired.