“Pea soup is very popular in Quebec, Canada. It is a staple of our kitchens, actually!” - by SarahCooks
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight.
- Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 423 cal
- 21%
- Fat
- 34.7 g
- 53%
- Carbs
- 20.9 g
- 7%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
Jessica Paige
"Yummy, yummy, yummy...I ate this every day I was in Quebec City on my honeymoon and this recipe hit the spot, bringing back some great memories. It is still pretty hard to find salt pork here as well ..." See moreas whole dried peas for some odd reason. So, I used bacon instead...not the same, but closer than using ham. I will continue my quest for salt pork for the next time. Thank you Sarah for posting this recipe!"
MiddleNameIsEAT
"Yea, so this is like the recipe I grew up with, except better. I haven't found the whole dried peas yet (how big a difference does it make?) but I used some overgrown fresh peas from our garden. (I ..." See morehaven't tried it without the whole peas, dried or fresh so I can't compare.) Also, I added the savory in the last 15 minutes; I've learned the flavor is much richer that way."
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