Canadian Yellow Split Pea Soup with Ham
Prep: 20 mins
Cook: 30 mins
Yields: 8 Servings
"Better than Habitant. Even better the day after preparing. Perfect for freezing."
- Sift split peas for pebbles. No need to rinse.
- Dump peas, carrots, onion, celery, ham, thyme, bay leaf, salt, pepper, and water into a large pot.
- Bring to a boil and skim off any foam with a spoon.
- Reduce heat; place a lid on the pot slightly ajar to allow some evaporation.
- Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
or! - Sift split peas for pebbles!
- Dump all ingredients into an Instant Pot.
- Cook on hi-pressure for 21 minutes.
- Natural release for 15 minutes.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!