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Bob's Split Pea Soup

Ready in 1 hour

Serves 4-6 people

Recipe adapted from Soup, Bread & Dessert by Joan Yoder and Dennis Helmuth


12 cups cold water

2 1/2 cups yellow or green split peas

2 carrots, peeled and chopped

2 onions, diced

2 stalks celery, sliced

1 Pine View Farms smoked pork hock or 3 cups diced ham or farmer's sausage

3/4 tsp. marjoram

1 Tbsp. dried basil

2 cloves garlic, minced

3/4 tsp ground cumin

Freshly ground pepper and salt to taste


  1. Place all the ingredients in a pot. Cover and bring to a boil.
  2. Reduce heat and simmer until peas are tender.

Note: this soup has a tendency to boil over at the beginning. A splash of oil, a stir and a lid set on with a slight gap between it and the pot helps to avert a cleanup.

Variation: This soup is also good made with 5 or 6 cups fresh green peas instead of dried split peas. Cooking time is reduced considerably. If meat is omitted, soup can be pureed.