French Canadian Pea Soup

Trish Morris

By
@Habibisca

Great soup just takes time.


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Rating:

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Serves:

6+

Prep:

1 Hr

Cook:

4 Hr

Method:

Stove Top

Ingredients

HAM STOCK

1
ham bone ( with some meat still on)
2 Tbsp
olvie oil
1
onion( yellow or white) chopped
1
box chicken stock ( low sodium)
4 c
water
1/2 tsp
thyme, dried
1/2 tsp
pepper

SOUP

4-6 c
ham stock ( which you just made)
2- 21/2 c
carrots, diced (raw)
1 c
celery,diced (raw)
1
onion,diced (raw)
11/2 c
dry yellow split peas
1/2 tsp
thyme, dried

Directions Step-By-Step

1
For Ham Stock, in large pot put olive oil on med head and sauté onions. Add Ham bone and other ingredients and simmer for at least two hours. I put mine in the fridge overnight. When I cook this in winter and the temp outside is 32 or lower I just set it on an outside table.
Drain stock and pick of the meat and save to add to the final soup.
2
In the same large pot, sauté the vegetable a bit and add the stock, peas, and seasoning. You won't need salt the ham has plenty. Cook on simmer/med for at least wo hours stirring once in a while. Soup should thicken as the peas cook. If you like it thicker simply add more peas and adjust cook time.
3
you can adjust this recipe easy: if you think its to thick just add more water or chicken stock.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tag: Heirloom