Pioneer
Yellow Split Pea Soup
A pot that lasted three days
New Brunswick historical recordA ham hock or a piece of salt pork, a bag of dried split peas, and an onion — that was supper for several nights running during the hungry thirties. This is the soup that kept New Brunswick families going through the winters.
Source: New Brunswick historical record
Ingredients
- 2 cups yellow split peas
- 1 ham hock or ¼ lb salt pork
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 8 cups cold water
- 1 tsp salt
- ½ tsp black pepper
- Pinch of savory or thyme
Instructions
- Rinse split peas. No soaking required.
- Combine peas, ham hock (or salt pork), onion, carrots, celery, and cold water in a large pot.
- Bring to a boil, skim off any foam, then reduce heat and simmer uncovered for 1½–2 hours, stirring occasionally.
- As the peas break down the soup will thicken on its own. Add water if needed.
- Remove ham hock, strip any meat from the bone, and return it to the pot. Discard the bone.
- Season with salt, pepper, and savory. Simmer 15 more minutes.
- Serve with brown bread or biscuits.
✦ Kitchen Notes
- The soup thickens considerably as it cools. Reheat with a splash of water.
- In truly lean times, the ham hock was skipped entirely and replaced with extra salt and a spoonful of lard for richness.