Slow Cooker French Canadian Pea Soup
Founders
Few soups are as humble and satisfying as a good pot of split pea soup. In French Canadian kitchens, dried peas, a piece of ham and a few vegetables could become a substantial meal with very little fuss.
This slow cooker version follows that same simple idea. Yellow split peas slowly cook with smoked ham, onion, carrots and celery until they become tender and creamy, while the ham gives the broth a deep, savoury character.
There is no need to purée the soup. As the peas break down naturally, they thicken the broth while some remain intact, giving the finished soup a wonderfully rustic texture.
Ingredients
- 1 lb (450 g) dried yellow split peas
- 1 meaty smoked ham hock, approximately 1½–2 lb (680–900 g)
- 1 large yellow onion, finely chopped
- 3 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp freshly ground black pepper
- 8 cups (2 L) low-sodium chicken broth or water, plus extra as needed
- Up to 1 tsp kosher salt, only if needed after cooking
- 2 tbsp chopped fresh parsley, for serving
Directions
Prepare the Peas
Pick through the split peas and remove any small stones or discoloured peas. Rinse thoroughly under cold water and drain. Split peas generally do not need to be soaked before cooking.
Build the Slow Cooker
Place the rinsed split peas in the slow cooker. Add the ham hock, onion, carrots, celery, garlic, bay leaves, thyme and black pepper. Pour in the chicken broth or water. The liquid should comfortably cover the ingredients without exceeding your slow cooker’s recommended fill limit.
Slow Cook
Cover and cook on Low for 7–8 hours, or until the peas are completely tender and the ham is pulling away easily from the bone. The exact cooking time can vary depending on the age of the split peas and the individual slow cooker. Allow more time if the peas are still firm.
Smoked ham hocks may be fully cooked or require cooking. Check the package and ensure the ham meets its stated cooking instructions; smoking alone does not mean it is ready to eat.
Finish the Soup
Carefully remove the ham hock and place it on a plate. Remove and discard the bay leaves. Once the ham is cool enough to handle, pull the meat from the bone and discard the bone, skin and any large pieces of fat. Return the shredded ham to the soup.
Stir well. Some of the peas should have broken down completely while others remain visible. If the soup is thicker than you’d like, stir in a little additional hot broth or water.
Taste before adding salt, as smoked ham can provide quite a bit on its own. Add salt a little at a time only if needed. Stir in the fresh parsley just before serving.