Archive for February 21st, 2022

Way back in January, we were getting some seriously cold temperatures. I had a ham bone leftover from Christmas Eve that I wanted to use and what better use is a rib-sticking split pea soup? I was able to get 6-8 portions out of the soup, about 250 mL or a cup each, it’s pretty thick. The soup is fairly filling so if you want to make it last a little longer, add a bit more stock to thin it down.

Fall Split Pea Soup with Ham

Serves 6-8



  • 175 g finely chopped onion
  • 100 g celery, diced
  • 100 g carrots, diced
  • 65 g pancetta, cut into small slices
  • 20 g garlic, finely chopped
  • 10 cumin
  • 1”5 g smoked paprika
  • 3 cups water
  • 4 cups homemade chicken stock
  • 430 g split peas
  • 175 g cooked ham, diced
  1. In a pressure cooker cook the pancetta until crispy then add the onions and until translucent.
  2. Add the split peas and sautée for a minute.
  3. Add the garlic and cumin and sautée for about 30 more seconds (or until you can smell the aroma), add the ham, water and stock. Now add the paprika and cinnamon stick.
  4. Seal the cover and cook under pressure for 45 minutes or until the split peas have softened (I use a fairly low setting). You should check the water level twice during the process to make sure it hasn’t boiled down to nothing, stir. If the liquid is too reduced, add more.
  5. Serve with a dollop of low fat Greek yogurt and home made bread.

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