For the soup: Melt butter in a large stockpot. Add all the vegetables and sweat them until onions are translucent. Add drained meat and peas; cook an additional 10 minutes. Add enough water to cover the mixture by 2-3 inches. Bring the soup to a boil and reduce the heat to allow it to gently simmer for at least an hour. Stir occasionally so soup doesn’t stick to the bottom of the pot. Add water as necessary to keep the soup from becoming too thick as the peas dissolve. Once peas are completely dissolved and the soup has thickened somewhat, taste and adjust the seasonings with salt & pepper.

For the doughboys: Sift together dry ingredients. Cut in butter until mixture resembles fine crumbs. Add milk and mix quickly. Once a soft dough forms, stop mixing immediately. The mixture will not be cohesive, it will not be smooth. This is correct. As long as it’s all evenly wet, you’re good. Drop by the small spoonful/scoop into the gently simmering soup and cook, covered, for 15-20 minutes. No peeking! Serve with soup immediately. Makes 15-20 servings of soup and 12-15 doughboys.