This is based on a Quebecois dish “Soupe aux pois” which is traditionally made with a ham bone, salt pork belly and yellow slit peas. I made a ham the night before and threw out the bone before I had the craving to make this soup, and I didn’t have/want the salt pork belly so I so just used a bit of leftover smoked ham, though you can leave that out also if you really wanted to but the smoky flavour really adds to this dish…

This is another of those very easy soups… though you do need to allow for a few hours of cooking…

First soak 2 cups of dried yellow slit pea in water for 1 1/2 hours…

Dried Split peas soaking

Chop up some leftover smoked ham (about 2 cups)

ham for soup

Celery (2 stalks)

Celery

Carrot (3)

with carrots

Then Chop up a large onion…

chopped onion

Drain the peas and you’re ready to assemble…

In a large soup pot with a bit of olive oil, Sauté the onion until translucent, season with a bit of salt and pepper, add the remainder of the ingredients and 10 cups of water. Bring to a boil and then down to a simmer and let simmer for about 2 1/2 hours… the peas will fall apart on their own…

Adjust seasonings (I added about a tsp of garlic powder and 1/3 tsp of smoked paprika) and that’s it!

Of course I serve it with my homemade bread 🙂

Split-pea soup and homemade bread

Can you believe that I used to refuse to eat any kind of soup?