Pea Soup with Beef, Ham, and Dough Boys
Few dishes say comfort quite like Pea Soup with Beef, Ham, and Dough Boys. Thick, hearty, and deeply satisfying, this old-fashioned soup has long been a staple in many homes, especially during colder months. Made with dried peas, tender beef, smoky ham, and soft dough dumplings known as dough boys, it’s a one-pot meal that warms you from the inside out.
This soup is rich, filling, and perfect for feeding a family, making it ideal for Sunday dinners, meal prep, or whenever you’re craving traditional home cooking.
Why You’ll Love This Recipe
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Hearty and filling: A complete meal in one bowl
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Classic comfort food: Time-honored and nostalgic
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Economical: Uses affordable, wholesome ingredients
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One-pot cooking: Minimal cleanup
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Freezer-friendly: Perfect for batch cooking
Ingredients (Serves 6–8)
For the Soup
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2 cups dried yellow split peas
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1½ lb (700 g) beef stew meat or beef shank
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1 ham bone or 2 cups diced cooked ham
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1 large onion, chopped
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2 carrots, diced
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2 celery stalks, chopped
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2 cloves garlic, minced
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8 cups water or beef broth
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2 bay leaves
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1 tsp dried thyme
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1 tsp salt (adjust to taste)
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½ tsp black pepper
For the Dough Boys (Dumplings)
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1½ cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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¾ cup milk
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2 tbsp butter, melted
Instructions
Step 1: Prepare the Peas
Rinse the dried split peas under cold water, removing any debris. Drain well.
Step 2: Start the Soup
In a large stockpot or Dutch oven, add peas, beef, ham bone (or diced ham), onion, carrots, celery, garlic, water or broth, bay leaves, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until peas are soft and soup is thick.
Step 3: Finish the Soup
If using a ham bone, remove it, shred any meat, and return the meat to the pot. Remove bay leaves. Taste and adjust seasoning.
The soup should be thick and hearty. Add a little water or broth if it becomes too thick.
Step 4: Make the Dough Boys
In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
Step 5: Cook the Dough Boys
Drop spoonfuls of dough gently onto the simmering soup. Cover tightly and cook for 15 minutes without lifting the lid. The dough boys will puff up and become light and tender.
Step 6: Serve
Ladle soup into bowls, making sure each serving includes beef, ham, peas, and a fluffy dough boy.
Tips for the Best Pea Soup
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Low and slow simmer: Develops deep flavor
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Don’t lift the lid: While cooking dough boys, steam is essential
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Use a ham bone: Adds unmatched richness
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Stir gently: Prevent dumplings from breaking
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Season at the end: Ham can be salty
Variations
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Newfoundland Style: Add savory or summer savory
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Thicker Soup: Mash some peas against the pot
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Spicy Kick: Add a pinch of cayenne
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No Beef: Use only ham for a lighter version
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Slow Cooker: Cook soup on LOW 8 hours; add dough boys at the end
Serving Suggestions
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Serve with crusty bread or biscuits
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Add a side of pickles or chow-chow
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Enjoy with buttered homemade bread
Storage & Freezing
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Refrigerator: Store up to 4 days
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Freezer: Freeze soup without dough boys for up to 3 months
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Reheat: Gently on the stovetop, adding water if needed
Why This Recipe Works
Split peas break down naturally during cooking, thickening the soup without the need for flour or cream. Beef adds heartiness, ham brings smoky depth, and dough boys provide soft, comforting texture. Cooking the dumplings directly in the soup allows them to absorb flavor while staying light and fluffy.
Final Thoughts
Pea Soup with Beef, Ham, and Dough Boys is a timeless dish rooted in tradition, warmth, and home cooking. It’s the kind of meal that brings people together around the table and leaves everyone satisfied.
If you’re looking for a recipe that feels like a hug in a bowl, this one delivers every time.