Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.

Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.

Vegetable Split Pea Soup

A few slices of bacon delivers the traditional flavour for this habitant-style soup. If desired substitute a hambone.

  • 125 g (1/4 lb.) bacon, diced
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 2 L (8 cups) water
  • 1 chicken bouillon cube
  • 375 ml (1 1/2 cups) Thompsons Split Yellow Peas 454 g (1 lb.)
  • 1 bay leaf
  • 375 ml (1 1/2 cups) each of diced carrots and celery
  • 125 ml (1/2 cup) diced green pepper
  • add ground pepper to taste

Sort and rinse peas.

In large saucepan, cook bacon, onion and garlic until bacon is crisp; if desired, drain off excess fat. Add water, bouillon cube, Thompsons yellow split peas and bay leaf. Bring to a boil; reduce heat, cover and boil gently 30 minutes.

Add remaining ingredients and cook about 30 minutes longer or until peas and vegetables are tender. Makes about 2.5 L (10 cups) soup.

Tip: for a thicker, creamier soup, puree 500 to 750 ml (2 to 3 cups) of the peas, vegetables and liquid. Stir pureed mixture into remaining soup, heat and serve.

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