Recipe by channyharte
"Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade."
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2 1/2 cups
yellow split peas
ham bone with some meat
Spanish onion, diced
ground black pepper, or to taste
water, or as needed
Excellent old fashioned recipe! I left the ham bone in during the cooking process to enhance the flavor. Thanks for sharing!
I had a ham hock, but used exacts for the rest of the recipe. A lot of promise here if you omit the salt. This is probably a five star without the salt as it is the perfect consistency and everything smelled great. Also, I only needed 2.5 hours of cooking.
should be very good. Is similar to the old stand by from my long dead grandmother. I usually add some garlic, bay leaf, and a bit of oregano. sometimes a cube of chicken bouillon. If you sauté the onions and other veg before adding the peas, you can reduce the time by using a pressure cooker for 15 minutes after bringing pot up to 15 pounds of pressure (high) for twelve minutes, and allow pressure to reduce slowly. If the peas are old, you ay need to put pot back on and cook a little longer, but as pot is hot, it wont take long to return to pressure. All in all, however you make it, nothing beats split pea soup on a cold Canadian winter's day. tomorrow I hear, should reach a high of minus 27 C. soup will be on the stove or in the pressure cooker to save electricity.
Ah, it's been a long time since I've found a true 5-star recipe. This was very, very good. I was looking for something close to Habitant Pea soup - this was much better, more like what 'ma mere' makes.
I followed the recipe exactly and it turned out perfect.
My parents were both French Canadians and my mother always made pea soup with the yellow peas. She always said they're sweeter than using green split peas, I agree. I've made this soup in the same way for years whenever I've had a ham bone left over from a holiday. The only difference between my recipe and this one is that I use sweet basil instead of thyme. This is a hearty and satisfying soup.
This is a very old recipe that they use in Quebec during the maple syrup season.If you visit one of their sugar shacks during the spring this will be on the menu. My husband's grandmother who is Quebeciose had this recipe from her great grandmother who lived during the 1800's. I would omit the salt becuase it is too strong with the ham bone and I had a packet of chicken stock to my soup but it's good on it's own.
This is exactly how I remember split pea and ham soup. Very French and extremely delicious! I agree, you don't need to add salt - the ham is salty enough. I also add a few cloves of garlic.
Very good. My son preferred this over my green split pea soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Canadian Yellow Split Pea Soup with Ham
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 172
** Calories from Fat: 1
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You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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