This French-Canadian recipe is great on cold days. I used to buy Habitant canned pea soup for this, but then they moved production to the US in 2018 and replaced the ingredients with low quality filler, so I make my own now.
Ingredients
- 2¼ cup dry yellow split peas
- 1 ham bone with some meat
- 5 celery stalks, diced
- 4 carrots, diced
- ½ large spanish onion, diced
- 1 tbsp kosher salt
- 2 tsp dried thyme
- 1 bay leaf
- 1 pinch black pepper
- 8 cup water
Preparation
No soaking of peas required. Put all ingredients in a large pot. Boil, skimming foam. Simmer until peas tender and thick, about 3 hours. Remove bone from soup and chop its meat, putting the meat back in. Stir and serve.
The recipe is originally from Dunya Harvest packaging but I’ve halved the salt.