Crock Pot Canadian Pea Soup
Time Required: 20 (8 hrs. total)

Stovetop directions are at the end just in case you would rather cook it that way.  You’ll be happy to know that a single cup of cooked dried peas provides 65.1% of the daily value for fiber, and they’re cheap! (1)  According to Wikipedia, yellow split peas are the love interest in that ancient ballad “Pease porridge hot, pease poridge cold…”, and yes, split peas are just the dried version of a green or yellow pea.  Why not make some extra to freeze for a busy day?


16 oz(s) orange/yellow split peas
2 hamhock -- look for those with most meat
3 carrots -- chopped small
2 cup(s) onion -- chopped fine
2 stalks celery -- chopped fine with leaves
2 bay leaves
2 tbsp fresh thyme -- chopped
2 tbsp parsley -- chopped
1-3 tsp salt -- or to taste
1/2 tsp pepper
48 oz(s) beef broth
1/2 cup(s) creme fraiche -- or sour cream, plain yogurt


Prep Work:  Chop carrots, onion and celery; store together.

1.  Place ingredients in crock pot in order given.  Lastly, add 2 c. water (for 8 servings size recipe).  Do not stir.

2.  Cook on high 4-5 hours, or low 8-10 hours, or until peas are soft.  Add up to 1 c. water in the last hour or two if needed to prevent drying out.  Remove bone and bay leaves; chop any meat chunks.

3.  Blend 1 1/2 c. cooled soup in blender and return to pot, or hold immersion blender in soup for a few seconds to thicken texture.

4.  Top individual bowls with 2 tsp. creme fraiche and any extra fresh thyme.

Serving Suggestion:  Drizzle vinaigrette over sliced tomatoes and English cucumber: 3 Tbsp. balsamic vinegar, 2 Tbsp. honey, 1/2 minced green onion, 1/2 c. olive oil, 1/4 tsp. each salt and pepper or to taste.

Stovetop:  Saute vegetables in soup pot 6 min.  Add peas for 1 min. Add all through broth and add 1 c. water ( for 8 servings).  Bring to boil, then reduce and simmer 1 1/2-2 hours until peas are soft. Add more water if looking too thick after 1 hr.  Remove bones and bay leaves.  Chop meat chunks.  Proceed to step #3 in recipe.


(adapted from Cooking Light “Habitant Peas Soup” Jan/Feb 2010)


Add a Comment

You must be logged in to enter a comment