French Canadian Pea Soup
This traditional Canadian soup is easy to work up, feeds a LOT of people - with very little expense - is tasty, filling, and a great way to use up leftover ham!
Servings: 20 Servings
Calories: 337kcal
Equipment
- Large pot
Ingredients
- 2 tablespoon Butter or Olive Oil
- 3 Onions Chopped
- 2 Cups Grated Celery
- 3 lbs Dried Yellow Split Peas
- 12 cups Chicken Broth
- 12 Cups Water
- 3+ lbs Cured Ham Cut into bite sized pieces
- 1 Cup Grated Carrots
- 1 tablespoon Dried Summer Savoury
- 1 Bay Leaf
- 2 teaspoon Ground Pepper
- Salt
Instructions
- In a LARGE pot, melt butter over medium high heat.
- Add onions and celery, saute until vegetables are tender and onions are translucent.
- Add split peas, broth, water, ham, and carrots, bring to a boil. Cover pot, remove from heat, and allow to sit for one hour.
- After one hour, return pot to heat and bring up to a boil over medium high heat once more. Add summer savory, bay leaf, and pepper, stir well to combine.
- Reduce heat, simmer over medium heat until split peas break down, forming a very thick soup. If it gets too thick for your liking, just add a little water or broth to thin it out a bit.
- Remove bay leaf, season with salt to taste.
- Serve hot, with slices of baguette for dipping.
Notes
Once cooled to room temperature, leftover pea soup can be transferred to an airtight container and kept in the fridge for up to 5 days or so.
Alternately, transfer cooled soup to large freezer bags. Squeeze all the air out, seal, and freeze for up to 6 months or so.
Nutrition
Calories: 337kcal | Carbohydrates: 46g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.05g | Cholesterol: 42mg | Sodium: 1450mg | Potassium: 774mg | Fiber: 18g | Sugar: 8g | Vitamin A: 1293IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 4mg