Ingredients9 h 10 m servings 201 cals
- Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
- Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 201 calories; 3.7 g fat; 27.9 g carbohydrates; 14.5 g protein; 19 mg cholesterol; 234 mg sodium. Full nutrition
ReviewsRead all reviews 14
I usually make this soup after I've had a ham cooked. I use the large bone from the ham and some leftover cubed ham to add to the soup. Gives it great flavour.
I love any recipe that helps me recreate that back home feeling and salt beef is always a winner. For those that don't know of it, it is like corned beef (and cabbage) brisket. Salt beef is ...
I make "newfie pea soup" all the time...I would like to add that I also put chicken wings in mine, my Nan always did when I was a child and all my family members back home still cook it this way...
I thought this recipe was delicious. I found "salt beef" at my local grocery store as "naval beef". It came frozen in a big tub. I used about 5 pieces of the beef, but off all the fat and was le...
Loved it! And so did everyone else. NL Pea Soup has always been my favorite.
I used this recipe for my first attempt at pea soup. It was awesome. I added a little celery and onion and it was fantastic. My 10 year old told me it was the most amazing pea soup ever. Qui...