Newfoundland Pea Soup

• soup
• 1/2 lb yellow split peas
• 1 medium onion, chopped
• 1 lb thick ham, cubed
• 1 cup carrot, peeled, cubed into 1/2 inch cubes
• 1 cup turnip, peeled, cubed into 1/2 inch cubes
• 3 medium potatoes, peeled, cubed into 1/2 inch cubes
• 2 quarts water
• salt, to taste
• pepper, to taste
• dumplings
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons margarine
• 3/4 cup water

1. Soup: Add the 2 cups of yellow split peas to the saucepan with the water and the onion.
2. Bring to a boil, and allow to simmer for 30 minutes or until tender.
3. Add the ham, carrot and turnip and cook for about 15 minutes or until vegetables are softened.
4. Add in potatoe and cook until soft.
5. Dumplings: Mix together flour, baking powder, and salt in a mixing bowl.
6. Cut margarine into the flour until the mixture looks like fine crumbs.
7. Stir in water.
8. Drop the dough into the soup by spoonfuls.
9. Boil uncovered for 10 minutes.
10. Cover and cook for 10 more minutes.

soup, yellow split peas, onion, ham, carrot, potatoes, water, salt, pepper, dumplings, flour, baking powder, salt, margarine, water

Taken from www.food.com/recipe/newfoundland-pea-soup-89274 (may not work)