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
- 1/2 cup chopped celery
- 2 - 3 potatoes, cut in large chunks
- salt & pepper to taste
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1/2 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 1/2 - 2 hours. Add more water if desired.
-Add other vegetables and cook until tender (remember to stir often).
-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.