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pea soup

Classic Canadian Dishes: Split Pea Soup

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By Gabby Peyton

This classic yellow split pea soup has some versatility when it comes to one of the main ingredients: the ham. Some cooks opt for the traditional ham hock, using the meat on the bone to add extra flavour, while others use leftover roasted ham or just the meaty bone leftover from a big dinner.

Learn more about the history of Pea Soup in this article: The History of Pea Soup in Canada.

pea soup

Classic Canadian Dish: Split Pea Soup

This classic yellow split pea soup has some versatility when it comes to one of the main ingredients: the ham.
5 from 1 vote
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Course: Soup & Stews
Preparation: Stewing
Prep Time: 30 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 3 hours hours
Servings: 8
Author: Gabby Peyton

Ingredients

  • 2 Tbsp butter
  • 1 cup carrots peeled amd chopped
  • 1 cup celery chopped
  • 1 cup onion peeled and chopped
  • 2 cloves garlic, minced
  • 16 oz dried yellow split peas (around 2 1/4 cups/ 560 mL)
  • 2-3 bay leaves
  • 2 Tbsp fresh thyme
  • salt and pepper to taste
  • 2 cups leftover ham, cubed into 1-inch pieces (or 1 meaty ham bone, or 2 ham hocks)
  • 8 cups chicken stock
Imperial – Metric

Instructions

  • In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes.
  • Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas.
  • If using a ham bone, trim off any excess fat.
  • Add in the ham and chicken stock, then bring up to a boil. Cover and let simmer and medium-low, stirring occasionally, until the soup has thickened, 1.5 to 2 hours.
  • Remove bay leaves. If using ham bone or hock, remove and let cool enough to handle to remove the meat, cut it into bite-sized pieces and put it back into the soup.
  • Serve with fresh bread rolls.

Notes

Note: If the soup does not get thick, take out a cup of soup, blend it and reincorporate into the soup.
Nutrition Facts
Classic Canadian Dish: Split Pea Soup
Serving Size
 
550 mL
Amount per Serving
Calories
351
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
30
mg
10
%
Sodium
 
743
mg
32
%
Potassium
 
1042
mg
30
%
Carbohydrates
 
48
g
16
%
Fiber
 
16
g
67
%
Sugar
 
11
g
12
%
Protein
 
27
g
54
%
Vitamin A
 
3069
IU
61
%
Vitamin C
 
14
mg
17
%
Calcium
 
68
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Gabby Peyton

Gabby Peyton

Gabby Peyton is a food writer, culinary historian and award-winning author based in St. John’s, NL. Her writing on travel, food and history has appeared in Canadian Geographic, The Globe and Mail, EnRoute Magazine, Chatelaine, CBC and Eater, and she was the restaurant critic for The Telegram for five years. Gabby’s first book Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present was published in 2023 and became a bestseller. Where We Ate won the Gold award in the Culinary Narratives category at the Taste Canada Awards in 2024.

Contributor PostsGabby Peyton
5 from 1 vote (1 rating without comment)

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