Canadian Split Pea Soup

About This Recipe

Split pea soup is the great cold-weather comfort food of Canada — thick, warming, and deeply satisfying. A staple of Quebec habitant cooking (where it's called soupe aux pois), it has sustained Canadians through harsh winters for centuries. The combination of yellow split peas and smoked ham hock creates a naturally rich, silky broth that needs little else.

Ingredients

Serves 6

• 400 gyellow split peas(rinsed)
• 1smoked ham hock
• 2 mediumcarrots(diced)
• 2 stalkscelery(diced)
• 1 largeonion(diced)
• 3 clovesgarlic(minced)
• 2 litreswater or chicken stock
• 2 bay leavesbay leaves
• 1 tspthyme
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Combine

   Place all ingredients in a large pot. Bring to a boil.

2. 2

   Simmer

   Reduce heat, cover, and simmer 1.5 hours until peas are completely soft and soup is thick.

3. 3

   Remove ham

   Remove ham hock. Shred the meat from the bone. Discard bone and skin.

4. 4

   Finish

   Return shredded ham to soup. Discard bay leaves. Adjust seasoning and serve.

Variations

• •

  Use bacon instead of ham hock

• •

  Add a swirl of sour cream

• •

  Make vegan with smoked paprika instead of ham

Storage

Refrigerate up to 5 days, or freeze up to 3 months. Thin with water when reheating.

Frequently Asked Questions