Split Pea Soup

This traditional soup from Quebec was eaten by early French Canadian explorers and woodsmen because the nutritious ingredients traveled well without need for refrigeration. The soup was flavoured by cooking it with salt pork or in more recent times, a ham bone. This vegan version uses smoked salt or liquid smoke (look for a brand with ingredients that are just smoke and water, not a bunch of other additives) to replace the ham bone. However, even without adding a smoky flavour, this soup still tastes great. Split peas have protein, iron and fibre and are a great food for children to get use to eating regularly

10 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
none (or soy if using soy sauce)
Equipment List
Large pot
Cutting board
Large spoon
olive oil
onion, diced
2 stalks
celery, diced
2 large
carrots, diced
2 cups
yellow or green split peas
8 cups
vegetable stock (or water)
bay leaf
1 tsp
smoked salt (or 1 tsp salt and 1 tsp liquid smoke or 2 tsps soy sauce)

1. In a large pot, heat olive oil on medium low heat. Add onion, celery, carrot and garlic and saute, stirring often, until softened, approximately 5 minutes. 
2. Add split peas, stock and bay leaf and bring to a boil. Reduce heat, cover partially and simmer, stirring occasionally, until peas are soft, approximately 40 minutes.
3. Add salt (or salt and smoke or soy sauce). Adjust flavours as needed and thin with more hot water if it’s too thick.

Source: Nicole Fetterly, RD

Note: Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.

Split Pea Soup
Split Pea Soup