Vegetarian Split Pea Soup
- Annemarie Bolduc
- Jun 11, 2021
- 2 min read
Updated: Aug 15
A wholesome, quick, and meat-free version of the old Canadian lumberjack favourite.
Here is a soup recipe inspired by a traditional, nourishing dish that sustained the first French Canadian settlers during the early years of colonisation. Today, this soup is most often served at sugar (maple) shack brunches, though many still enjoy preparing these old, comforting recipes at home. Made with yellow split peas, its flavour is defined by the seasoning of salted preserved herbs, or by herb blends that include savoury. Traditionally, the soup was slow-cooked with salted lard or ham hock, and prepared with hardy winter staples such as carrots, onions, and whole dried yellow peas. This simplified version is vegetarian-friendly and lower in fat than the ancestral recipe, which was often associated with woodcutters and loggers.
During the colder months in Australia, we love making this quicker version with split peas, especially for a weekday meal. It is economical, effortless (no soaking or pre-cooking required), and wonderfully satisfying. Packed with protein, vegetables, and comfort, it’s far better than any canned soup. And we love it!
RECIPE
INGREDIENTS:
1 medium onion, finely chopped
1 carrot, chopped
2-3 celery sticks, chopped
1 garlic clove, minced
1 cup yellow split peas
4 cups vegetable stock
1 tbsp vegetable oil 1 tsp homemade Salted Preserved Herbs (or a pinch of salt mixed with culinary herbs)
Pinch of pepper
PREPARATION:
In a medium saucepan, brown onions in oil.
Add the carrot, celery and garlic and stir for a few minutes.
Add peas and pour the stock in, mix well.
Season and bring to the boil.
Cover and simmer for about 30-40 minutes.
This recipe was published in ABC Organic Gardener Magazine issue #142, Winter 2023. It will be mentioned in my upcoming cookbook, but a classic pea and ham will be added!
