french canadian pea soup

By Trish Morris
from Edmonton, AB

Great soup just takes time.

serves 6+
prep time 1 Hr
cook time 4 Hr
method Stove Top

Ingredients For french canadian pea soup

  • 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

How To Make french canadian pea soup

  • 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.
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