Canadian Yellow Split-Pea Soup
Submitted by GENNYGAIL
Thick, warming Canadian yellow split-pea soup with diced Canadian bacon, carrots, sage, and a hint of allspice. High in fiber and protein, low in guilt.
YIELD
4 servingsPREP
75 minCOOK
60 minREADY
140 minThere’s a reason split-pea soup has survived centuries of Canadian winters. It’s warm, filling, and stretches a handful of pantry staples into something that feels like a bear hug in a bowl.
Yellow split peas simmer until they break down into a naturally thick, creamy base, no blender needed.
Diced Canadian bacon adds a smoky, meaty backbone while carrots bring sweetness and sage keeps things earthy and grounded.
A dash of allspice at the end is the quiet surprise that ties the whole pot together.
Kitchen Tips
- Don’t skip the soak. That one-hour rest after boiling softens the peas and cuts your cooking time nearly in half.
- Stir the bottom of the pot as the soup thickens. Split peas love to stick and scorch once they get thick.
- Add water if it gets too heavy. Up to an extra cup loosens things up without diluting flavor. This soup thickens as it sits, so it’ll be even denser the next day.
Ingredients
Directions
Rinse peas.
In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour.
In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned.
Stir in onions and carrots and cook, stirring occasionally, until onions are translucent; add to peas in saucepan and stir to combine.
Add remaining ingredients except parsley and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes.
If soup becomes too thick, add up to an additional cup of water.
Serve each portion sprinkled with fresh parsley.
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