Habitant Pea Soup
  • 2 1/4cups driedsplit yellow peas
  • 8cups water
  • A ham bone *
  • 1cup hamdiced
  • 2 thick slices of bacon
  • 1 large oniondiced
  • 1/2cup celerydiced
  • 1/4cup carrotgrated
  • 1/4cup carrotdiced
  • 1/4teaspoon fresh ground black pepper
  • 1teaspoon sea salt
  • 1teaspoon dried savory
  • 2 bay leaves
  • 2 sprigs parsley
  • A few anise seeds
  1. Soak the peas in water for several hours or overnight. Drain and clean, removing any peas that are discolored or float.
  2. In a large stock pot add the ham bone, ham, peas, onion, celery, carrot, salt, pepper and savory and bring to a boil.
  3. Wrap the bay leaves, parsley and anise seeds in the bacon and tie in cheesecloth. Add to the pot.
  4. Stir well, cover and reduce heat to a simmer.
  5. Cook for 3 – 4 hours, stirring occasionally. Add more water if the mixture gets too thick.
  6. When done, remove from heat and remove the ham bone and cheesecloth.
  7. In a blender, puree about half of the soup mixture and return to the pot. Let it sit for 1 hour.
Recipe Notes

*The ham bone may be replaced by ½ – 1 pound ham hocks.

Make sure that you choose a stock pot with a thick bottom in order to ensure that you don’t get hot spots and scorch the beans.

The Tastes of Quebec - Habitant Pea Soup | Foodal.com