Split Pea Soup
Yellow split pea soup with ham and root vegetables — a Québécois winter staple that freezes beautifully.
Ingredients
- 2 cups dried yellow split peas, rinsed
- 1 ham hock or 200 g diced ham
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 L chicken stock or water
- 1 bay leaf
- 1 tsp dried savory or thyme
- Salt and pepper
Equipment
- Large pot
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
In a large pot, sauté onion, carrots, celery and garlic in a little oil until soft, 6 minutes.
6 min timer - 2
Add split peas, ham hock, stock, bay leaf and herbs. Bring to a boil.
- 3
Reduce to a low simmer. Cook uncovered, stirring occasionally, until peas break down and soup is thick, 60–75 minutes.
75 min timer - 4
Remove ham hock; shred meat and return to pot. Discard bay leaf. Season and serve.
Notes
- For slow cooker: combine everything and cook on Low 8 hours.
Substitutions
- ham hock: smoked turkey leg, or omit for a vegetarian version with smoked paprika
Storage
Refrigerate up to 5 days. Thickens as it sits — thin with stock.
Freezer
Freeze up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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