French-Canadian Yellow Split-Pea Soup: Vegetarian Redux

Updated on April 18, 2018
DzyMsLizzy profile image

Vegetarian recipes, healthy foods, kitchen tips and shortcuts interest Liz, but she also likes desserts!

Homestyle Yellow Pea Soup

The History of This Soup

My father was of French-Canadian descent. This yellow split pea soup was one of his favorite recipes from his mother. In the original version, ham hocks are used for extra flavor and some tiny tidbits of meat.

As I've been a vegetarian since the mid 1980s, I've reinvented many of my family's recipes to be veg-friendly. This one is a favorite for chilly evenings.

Ingredients

  • 1 Red Onion, Coarsely chopped
  • 3 Cloves Garlic, Thinly Sliced
  • 2 pounds Dried Yellow Split Peas
  • 1 Cup Sliced carrots, Fresh or Frozen
  • 1 tsp. Salt
  • 1 Tbsp. Black pepper
  • 1/4 tsp. Curry powder
  • 1 tsp. Liquid smoke
  • 3 Tbsp. Olive oil
  • 4 - 5 Quarts Water

Basic Ingredients

Click thumbnail to view full-size
Rinse the peasChop the onionSliver the garlicSlice the carrots (or just take them from the freezer)
Rinse the peas
Rinse the peas
Chop the onion
Chop the onion
Sliver the garlic
Sliver the garlic
Slice the carrots (or just take them from the freezer)
Slice the carrots (or just take them from the freezer)

Instructions

  1. Using a 6 quart pot, saute the onion and garlic in the olive oil until almost translucent.
  2. Rinse the split peas in a large strainer or colander, drain well, and add to the pot.
  3. Stir the sauteed garlic and onion through the peas, and add the carrots, stirring them in.
  4. Add the salt and pepper, and the curry powder; mix well.
  5. Add the water, stir, and bring to a boil over high heat.
  6. Cover, and reduce to simmer for about 1-1/2 to 2 hours. Keep an eye on it; stir every now and then. If it is getting too thick, add more water. The longer the ingredients cook together, the better the flavors blend.
  7. In the last half hour, add in the liquid smoke, and continue to simmer for the remaining time.
  8. Test to be sure the peas are fully cooked and soft, and if not, simmer a while longer.
  9. When the peas are fully tender, turn off the heat, and stir well.
  10. Using a food mill placed across a large bowl, empty the soup by 2 cupfuls at a time into the food mill, and press through into the bowl.

Easy To Cook

Saute the onion and garlic
Saute the onion and garlic
Add the peas, carrots, seasonings and water, and put to boil
Add the peas, carrots, seasonings and water, and put to boil

Cook Time

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: Serves 8 to 12

Final Blending and Smoothing

Run through the food mill to finish.  (Yes, it can get messy, especially if you're a klutz like me.)
Run through the food mill to finish. (Yes, it can get messy, especially if you're a klutz like me.)

Service

Serve with a nice red wine and a hearty roll, as pictured at the top of the article, and you have a full meal.

Of course, I believe "wine rules" are made to be broken, so if you prefer a white, go for it.

Or, if you don't care for wine, serve with some other beverage of your choice.

Alternate Cooking Method

If desired, you can also cook this together in a slow-cooker for about 3 hours on low heat.

Bring the ingredients to a boil first, on the stove, then transfer to slow cooker, for an even quicker finish.

No Food Mill? No Problem

If you don't have a food mill, you can always run the finished soup through a food processor, and then through a strainer, depending how smooth you want it.

The food mill allows some texture to remain, but there will be no chunks; it's a soup that has no bits needing to be chewed. For this reason, it doesn't matter if your onions and garlic aren't chopped super fine, or if the carrots are in slices or chunks.

It's also a perfect soup for the elderly, or anyone with chewing difficulties.

Extra Tips

What If You Are Short an Ingredient?

Not to worry; this is a very forgiving dish. As it happened, I was short on onion, so I simply added some onion powder into the pot and no one is the wiser. (Well, I guess they are now; I've told on myself!)

Ditto for other flavors. Carrots can be more, fewer, or omitted; it's all up to you. They don't add their own flavor, but just kick up the nutrition another notch.

The liquid smoke is very pungent smelling in the bottle; don't let that throw you off. It's far more subtle in the soup, and you may find you want to add a bit more.

This is a large-batch recipe. It can easily be cut in half for serving fewer people, or you can just freeze the extra; it freezes very well.

© 2018 Liz Elias

Comments

Submit a Comment

  • DzyMsLizzy profile image
    Author

    Liz Elias 5 weeks ago from Oakley, CA

    @ Susan--Thank you. In fact, I don't think I ever make it exactly the same way twice, myself! LOL As I said, it's a pretty forgiving "recipe." Basically, a jumping off point for your own variations. In fact, I forgot, and left this particular batch simmering a tad too long, and all the water was absorbed; I ended up with pea soup paste, about the consistency of peanut butter! All I had to do was add another quart of water, adjust the seasonings, and it was as good as new! This usually has to be done anyway, when reheating leftovers, as it thickens a lot in the fridge overnight.

    @ Eric--Thank you; I hope you enjoy it. Remember, it is easily cut down for a smaller batch, or, conversely, increased if you're feeding a big crowd.

    @ Brian--I hope you do, too! It's really very good, and hearty. Served with a loaf of still-warm French bread, it's positively addictive! (Well, at least the bread is, for me! Hahaha.) Thanks much for stopping by, and I'm glad you liked the recipe.

  • B. Leekley profile image

    Brian Leekley 5 weeks ago from Kalamazoo, Michigan, USA

    Sounds good. I hope and expect to make it some time.

  • Ericdierker profile image

    Eric Dierker 5 weeks ago from Spring Valley, CA. U.S.A.

    Very cool. I will give this a go.

  • Just Ask Susan profile image

    Susan Zutautas 5 weeks ago from Ontario, Canada

    You make yours a bit differently than how I make mine. Will have to try yours as it sounds good.

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