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Yellow Split Pea soup with cured Pork Belly Recipe
by Foodessa

Yellow Split Pea soup with cured Pork Belly

Comfort from my soup repertoire where my Italian roots merge with my Quebecois cooking touches. Slightly different then most...this classic is varied with cured Pork Belly to add an extra twist.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 8


  • .> (American / Metric measures) <
  • . 1 lb. (454g) dry, split yellow peas
  • . 2 Tbsps. (30ml) unsalted butter
  • . 2 Tbsps. (30ml) grapeseed oil
  • . 1 large, sweet onion, finely chopped
  • . 1-1/2 cups (175ml) carrots, (about 3 medium size carrots) cubed small
  • . 1-1/2 cups (175ml) celery stalks, (about 3 medium size celery stalks) cubed small
  • . 8 cups (2L) chicken stock
  • . 4 cups (1L) water
  • . 1/2 lb. (250g) cured, skin on, Pork belly ham
  • . 2 Tbsps. (30ml) Maple syrup
  • . 3 large, dry, laurier leaves (aka bay leaves)
  • . 1 tsp. (5ml) dried marjoram


  1. . Rinse the yellow split peas a few times before soaking them into a large bowl of water for about 6-8 hours.
  2. . In a very large pot, melt together the butter and oil on MEDIUM heat. Sauté the onions for about 10 minutes. Add the chopped carrots and celery. Cook and stir for about 5 minutes.
  3. . Add the drained peas and stir. Raise the heat to MED-HIGH. Pour the chicken stock as well as the water over the peas.
  4. . Rinse the Pork Belly ham lightly before adding it along with the, Maple syrup, laurier leaves and marjoram.
  5. . Bring everything to a boil. Afterwards, turn the heat down to one notch above LOW.
  6. Cover the pot for about 1 to 1-1/2 hours depending on how tender the peas have become. Discard the leaves.
  7. . Remove the ham and shred it to then re-add to the soup. Make sure to taste the soup in order to adjust the salt to your preference. Serve.
  8. . Happy cooking moments from Claudia's