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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