Today is a perfect fall day to cook off a pot of Canadian Style Yellow Split Pea Soup I plan on enjoying it fresh made and canning up of the leftover soup into pint jars.
In the oven slow roasting is a nice meaty pork hocks, one that will be used finely diced to add to this soup at a later point, you are welcome to add in leftover ham or not.
16oz or one standard bag of yellow split peas, wash the peas and remove any bits that float or are discolored, into a pot they go with 2 quarts of water to bring to a slow simmer, skim the water and cook till they are tender (depending on your heat, this will range between 60 to 90 minutes
I like to drain my water and start over with chicken stock at this point.
Yellow Split Pea Soup Recipe
- prepared yellow split peas
- 2 med onions peeled, finely chopped
- 2 med carrots, peeled finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 tbsp of oil or fat of your choice
- 2 quarts chicken or veggie broth stock
- Salt, Pepper, Bay Leaf, and in our case tbsp of montreal steak spice
In your pot, at medium heat add your oil and onions and garlic, cook till tender and clear, add your carrots, stock, spices and prepared tender yellow split peas, bring to a simmering boil, reduce heat to a slow simmer and cook, stirring now and again for 30 to 60 minutes depending how soft you like your peas and veggies. If you want you can take some out and blend it and add back in or if you like it smooth, blend the whole think, if you like it a bit more chunky, leave as is.
Remove the Bay leaf! Can add the tiny bits of meat at this point and heat though, to serve you can serve as is, its thick and hearty, or you can add a pat of butter on top, with a handful of seasoned croutons, serve with bread on the side.
This makes a good size batch of soup, will keep three days in the fridge, might need to add a touch more broth to thin it out after sitting in the fridge as it can get quite thick. Freezes well and can be pressure canned in pints for 75 minutes for shelf stable.
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Just another Day on the Farm 
How does this taste coming out of the jar, compared to fresh?
Whenever I’ve canned soups I like, the results aren’t great and I’m stuck eating it all by myself because I can’t bear to toss it.
I find it more mushy pea wise then my more chunky fresh, i like celery in my fresh but not in the canned, i find it does better with just the onion and carrot in the canned. the bottom of the jar will be where the heavier peas settle so either shake the jar well and or scrape out and stir it back together, i will admit that if i am doing a full canning batch, i will go very light on the spices and add them fresh at heating and serving time, i just think that you lose some of the black pepper and so on in the jars as they sit and so i will do the taste and pepper to taste but add the fresh cracked pepper and a touch of my seasoning salt and or montreal steak spice with it as i heat it up. Otherwise the base taste is very much the same, its more of the texture change for me and as said a refresh on the pepper etc, hope that helps. what about the results do not turn out for you? is it color, taste or texture.. Assuming you are pressure canning your soups for safety, the two main issues i can speak of is that the liquid (water) can be a bit flat afterwards, a touch of salt, sugar or acid of your choice will perk that right back up, if its texture that’s more tricky, things will be more mushy after that length of pressure canning, so there are a few things you can do, blend it till smooth and then add extra broth and or milk or a touch of cream or sour cream etc Use it the starter, cook up a touch of fresh onion/garlic/ginger or add green onions and so on to the soups. I love the ease of using my canned soups but i rarely serve them as is, they always get a little bit of extras added to them be it as simple as fresh spices to a bit of fresh leftovers or so on.
Thanks for the tips. I have mostly tried vegetable forward soups, but I think the way to go is going to be with soups that are lentil/pea/bean based and then add in the veg at the reheat and eat stage.
Ahh I forgot to mention that the big complaint is flavour. Mushy is okay, but stuff that tastes way different from the “normal” version isn’t going to fly at my place.