This hearty, protein packed, comforting soup is made with dried yellow split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather. It was a staple of the voyager diet as they would have carried salted pork and dried peas with them from Montreal when leaving on canoe trips.

Ingredients:
1 lb ham, 2-3 cups (how much meat do you like?)
2 Tbsp butter, or cooking oil
2 medium carrots, peeled and finely diced
1 rib of celery, finely diced
1 medium onion, finely diced
1 3/4 cups dried yellow split peas, rinsed well, & sorted through
1 bay leaf
1 tsp dried savory
3 tbsp chicken stock, or vegetable stock
7 cups water
Salt and pepper, to taste
Directions:
1. Cut ham into 2-4” chunks

2. In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Cook, stirring regularly, until softened, about 10 minutes.

3. Stir in dried split peas, bay leaf, and savory. Cook, stirring, for about 2 minutes.

4. Stir in chicken stock and water. Add the ham. Bring to a boil, then reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until the peas are very soft, and soup is thickened for about 1 1/2 – 2 hours. *NOTE: You may need to add additional water or stock if soup gets too thick.

5. PICK OUT AND DISCARD BAY LEAF and remove the ham to a plate. *Note: I prefer a thicker soup, so I blend just a bit of the soup with an immersion blender or blender. Just do a quick blend (or blend just a cup of the soup. You do not want a completely pureed soup. You want it to retain most of its texture, but the bit of pureed soup will incorporate with the broth for a thicker soup.)

6. Let ham cool slightly, cut into smaller pieces and add it back to soup.

7. Stir to combine meat with soup. Taste and generously season with pepper and salt, to taste

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