Manitoba Split Pea and Ham Soup
Yellow split peas cooked down with a ham bone until thick and smooth.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 7 g
- carbs
- 40 g
- protein
- 20 g
- calories
- 300
Instructions
- 1
Rinse the peas and put them in the pot with the water, ham bone, onion and bay.
- 2
Simmer 70 minutes, skimming, until the peas collapse.
- 3
Lift out the bone, strip the meat and return it.
- 4
Add the carrot and celery and cook 25 minutes more.
- 5
Stir hard to break the peas down, then season — taste before adding salt.
- 6
Thin with water if it is thicker than you want.
Chef's tips
The soup thickens a great deal overnight; expect to add water when reheating.
Ingredient substitutions
- ham bone → smoked pork hock
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Salting before the ham has flavoured the pot
Serving suggestions
Cooked Manitoba Split Pea and Ham Soup?
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