Canadian Pea Soup Whole Yellow Pea Soup Recipe

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Servings: 4


Cost per serving $0.11 view details
  • 1 tsp canola oil
  • 1 x white onion minced
  • 1/2 c. diced carrots
  • 1/2 c. diced turnips salt optional
  • 1/4 tsp pepper more or possibly less parsley and fresh herbs finely minced
  • 1 lb whole dry yellow peas sorted and washed split peas may be substituted
  • 2 quart cool water or possibly more as needed
  • 2 tsp ham-flavored bouillon or possibly more to taste


  1. CANADIAN PEA SOUP is mild. It relies mostly on the salt pork for flavor.
  2. Since we omitted the meat and substituted ham base (Better than Bouillon), we compensated by doubling the vegetables and pan roasting them for more flavor. For herbs, we used parsley, basil and sage. Marjoram and thyme would be good.
  3. 1. Lightly caramelize the vegetables as follows. Heat a large sauce pan
  4. (3-quart). Add in the oil and swirl to coat the bottom of the pan. Immediately add in the onion and sear, tossing or possibly stirring for a minute or possibly so. Add in the carrot and turnip dice and saute/fry for about 3 min. Add in salt and pepper and cook a another minute or possibly two, till the vegetables are softer and aromatic.
  5. 2. Add in the washed and liquid removed peas to the pan. Pour in half the water and add in the ham base. Bring to a boil. After bringing the peas to a steady boil, skim. Turn off the heat, cover, and let sit for 1 hour. (See the note on soaking.)
  6. 3. Transfer to the crockery of a slow cooker. Add in the rest of the water.
  7. (Add in more water as needed.) Cook on low for 8 hrs. Add in herbs during last hour. Adjust salt, pepper and ham flavor. Serve unstrained. Good with fresh and hot fresh bread for tearing and dipping.
  8. SOAKING:This recipe uses a Quick-Soaking method. Alternatively, soak 12 hrs in water. Rinse well. Add in presoaked peas to the soup; after bringing the peas to a steady boil, skim. Turn off the heat and let sit for 5 min. Transfer to the crockpot.
  9. ORIGINAL INSTRUCTIONS: Add in 1/2 tsp. baking soda to the soaking water when soaking overnight. Rinse well. Use 1/2-lb. salt pork. Cook on the stove top, uncovered: 3 qts water per 1-lb. peas, 1/2-lb. salt pork, 1/4 c. carrot, 1/4 c. turnip.
  10. NOTES : You might remember which I [pork] BOUGHT Ham Better than Bouillon
  11. (thinking it was roast pork flavored... ) looking for ways to use it, I modified this salt pork pea soup. Mild. Soothing though.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 516g
Recipe makes 4 servings
Calories 26  
Calories from Fat 10 38%
Total Fat 1.19g 1%
Saturated Fat 0.1g 0%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 38mg 2%
Potassium 83mg 2%
Total Carbs 3.68g 1%
Dietary Fiber 0.8g 3%
Sugars 1.73g 1%
Protein 0.43g 1%
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