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When you think of Canadian dishes, nothing is more traditional than Split Pea Soup.  Usually cooked with a ham bone, I decided to create this traditional “rib sticking” soup without any meat.

 This Split Pea Soup is very low in Saturated Fat and Cholesterol. It is also a good source of  protein (16 grams) Thiamin, Folate, Phosphorus, Copper and Manganese, and a very good source of Dietary Fiber( 65% of our daily requirement) and Vitamin A.


If you are a ham or bacon lover, please feel free to add some cubed ham or crumbled bacon to my Split Pea Soup in the last 15 minutes of cooking.


Canadian Split Pea Soup

Vegan, Gluten and Dairy Free


  • 1 cup each yellow & green split peas, rinsed & drained
  • 1 large onion, finely chopped
  • 2  garlic cloves, finely diced
  • 2 large carrots, chopped
  • 3 large celery stalks, chopped
  • 2 tbsp Extra virgin Olive Oil
  • 8 cups water
  • 2 bay leaves
  • 1/2 tsp Pink Himalayan Sea Salt
  • ½ tsp Ground black pepper, more to taste
  • Smoked paprika, to taste*
  • Green onion, dill or parsley, for garnish


In a large Dutch oven,  heat the Olive Oil and sauté the onion, garlic, carrots and celery till the vegetables are tender, crisp ( about 5 minutes). Add 8 cups of boiling water, split peas, bay leaves, salt and pepper and simmer for 1.5 hours. The soup will thicken a lot as it simmers.

Remove bay leaves and adjust seasoning before serving.

 Chopped green onions, roasted chick peas and /or parsley make a lovely garnish. 

For a complete meal you could add a crunchy side salad and garlic toast.



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