Recepieplanning
Canadian
Yellow Split Pea Soup Lunch
90 min total15 prep75 cook6 servings320 cal
Thick yellow split pea soup simmered with smoked turkey and vegetables until creamy. A Maritime and Quebec lunch staple for cold days.
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Ingredients
6servings
pantry
- 2 cupyellow split peas
- 2bay leaf
- 8 cupchicken broth
- 0.5 tspdried thyme
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tbspolive oil
meat
- 0.75 lbsmoked turkey
produce
- 2carrot
- 1onion
- 2 stalkcelery
- 3 clovesgarlic
Steps
- Rinse split peas until water runs clearer. Dice carrot, onion, and celery; mince garlic.
- Sauté onion, carrot, and celery in oil until soft; add garlic 30 seconds.
- Add peas, smoked turkey, broth, bay leaves, and thyme; bring to a boil.
- Reduce heat and simmer uncovered 60–75 minutes until peas are falling apart.
- Remove turkey, chop the meat, and return it to the pot; discard bones and bay leaves.
- Mash some peas with a spoon for a creamier texture.
- Season with salt and pepper.
- Add water if the soup is thicker than you like.
- Ladle into bowls.
- Serve with buttered bread or bannock.
Tips
- Rinse peas well and skim foam early.
- Smoked turkey brings deep savory flavor to the pot.
- Stir often near the end as the soup thickens.
- Mash some peas against the pot for extra body.
