This classic Canadian soup is something I like to whip up on a cold evening when I’m doing a carb-up to take the edge off the chill. It can easily be made vegan by using a veggie broth and omitting the ham, but I’ve always had it with ham growing up, so that’s my preference.
Carb-Up Yellow Split Pea Soup
Ingredients:
- Cooking spray
- 1¾ cup yellow onion, finely diced
- 2 clove garlic, minced
- 1½ cups carrots, peeled and finely diced
- 1½ cup celery, chopped
- 2½ cups dried yellow split peas, rinsed well
- 2 bay leaves
- 2 teaspoons fresh sage, chopped (or ¾ teaspoon dried sage)
- 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
- 4 cups pork or chicken bone broth (*Use vegetable broth for vegan.)
- 2 cups water
- Fine sea salt and freshly ground black pepper (to taste)
- 2 cups ham, cooked and diced (*Omit for vegan.)
- Fresh parsley, chopped (*optional garnish)
Directions:
Heat a large pot to medium heat. Spray liberally with cooking spray. Add carrots, celery and onion. Cook, stirring regularly, until softened, about 10 minutes.
Stir in dried split peas, bay leaf, sage and thyme. Cook, stirring, for about 2 minutes.
Stir in bone broth and water. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft and soup is thickened, about 1½-2 hours. *Note: You may need to add more water or stock if soup gets too thick.Remove and discard bay leaves. Blend the soup with an immersion blender briefly on low, just enough to give it an even but thick consistency.
Stir in ham. Taste and generously season with salt and pepper, to taste.
Instant Pot/Pressure Cooker Directions:
Using the “sauté” option, heat the pot for 1 minute. Spray liberally with cooking spray then add onions, carrots and celery, sprinkle with salt, and cook over medium heat for 5-7 minutes, or until the onions started getting soft and translucent. Stir frequently so they don’t brown.
Add the garlic and continue to cook for 1 minute, or until fragrant. Add broth, water and split peas. Set the pressure cooker to high for 16 minutes. After 16 minutes, quick-release the pressure.
Once the pot has depressurized, remove the lid and stir the soup. If you want a smoother consistency, blend with an immersion blender until smooth. Add more water if you prefer a thinner consistency. Stir in diced ham if using. Season with salt and pepper to taste.
Did you make carb-up split pea soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
