Pea Soup & Doughboys

• 2 cups salt beef, diced
• 2 cups yellow split peas
• 1 cup chopped onion
• 1 cup diced turnip
• 1 cup diced carrot
• ½ cup chopped celery
• 2 - 3 potatoes, cut in large chunks
• salt & pepper to taste

Doughboys:

• 1 ½ cups flour
• 1 tbsp baking powder
• ½ tsp salt
• 3/4 cup water or milk (approx)

-Soak peas overnight in cold water.

-Place meat in large saucepan. Add 8 cups cold water; bring to a boil. Simmer 30 minutes.

-Add drained split peas and chopped onion. Simmer gently for about 1 ½ - 2 hours. Add more water if desired.

-Add other vegetables and cook until tender (remember to stir often).

Doughboys:

-Combine flour, baking powder and salt. Gradually stir in enough water or milk to form a soft dough (it will be sticky).

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