We’ve been collecting recipes from Lynn’s family’s collection, for your enjoyment.
You can find the whole recipe series here. Hope you enjoy!
- 2 cups of green or yellow split peas (soaked for about 2 hrs and then rinsed)
- 8 cups of ham stock or chicken stock or a combo of both (you can also use water flavoured with bouillon)
- 1 tbsp. olive oil (or butter)
- 1 celery stalk (including leaves) chopped
- 3 medium carrots chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- A couple of handfuls of cooked ham, chopped (or about 2 cups)
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp marjoram
- 2 bay leaves
- Salt and pepper
- (I like to use Montreal steak spice!)
- In a large pot add peas and soup stock. Bring to a boil over medium heat and reduce to a simmer for about 15 minutes until peas are tender (if peas have not been soaked, simmer for about 1 ½ hours).
- Sauté celery, carrots, onion and garlic in oil until veggies are tender.
- Add cooked veg, ham, thyme, parsley, marjoram, and bay leaves to soup. Return to simmer for about ½ hour (peas should be falling apart at this point).
- Add salt, pepper, and bouillon to taste.