Cold Days and Pea Soup

It has been quite busy getting back to work and school after the holidays.  I have been trying to get this post up for some time but it just has not been working.  However, I have finally made it and here is the pea soup that we made in the slow cooker.  It was really very easy and so nice to come home from work and have a nice warm soup waiting on a very cold day….and the doughboys were awesome!


This soup was a bit of a surprise because I didn’t quite get what I had expected.  It was not quite French Canadian and it wasn’t really the stuff I am familiar with from the East Coast of Canada either.  It was a sort of blend of the two, but really quite different in both taste and texture.  It was not what I had expected, but a nice surprise nonetheless.

First, this is a yellow pea soup, I don’t do the green stuff.  I did soak the yellow split peas in a bowl of cold water over night.  I am not sure if I needed to soak them, next time I may try without this step to see what happens.  I used ham but I think next time I will try a little bacon.  If you want a vegetarian version just leave out the meat.

Basically, in a nutshell, place the peas in the slow cooker and layer the vegetables and ham on top, sprinkle with herbs and seasoning, pour on water.  DO NOT STIR. Put on the lid and cook on low for about 8 hours.  Below is the recipe step by step.

Take 1 (16oz) package of yellow split peas, rinsed and soaked overnight.  Place in slow cooker.

Layer on top 1 cup of diced leftover ham,

1 large diced onion,

2 chopped celery stalks,

3 carrots peeled and diced,

1 parsnip peeled and diced (I used this because I had one in the fridge),

2 cloves of garlic minced,

1tsp salt (I didn’t really measure this so season to taste)

½ tsp pepper

few pinches Mt. Scio Farm savory crumbled by rubbing between fingers (optional, but I liked it).

Just in case you are wonder what Mt. Scio savory is:



Pour over 4 ½ cups hot water.  Resist the temptation to stir, just leave it as is.  Put the lid on and cook for about 8 hours on low.


At the end of the day take of the lid and voila! …..and it smelled great.


Now for the doughboys….

Increase the heat of the slow cooker to the high setting.

Place 1 cup of all purpose flour in a bowl.  Add 1tsp baking powder, 1tsp sugar, and ½ tsp salt.  Cut in 1 tbsp of butter, until crumbly.  Pour in ½ cup of milk and mix to make a soft dough.



Drop by spoonful (soup spoons) of dough onto the top of the soup, I think I did about 8.  Place lid on slowcooker and let cook for 15 minutes…..DO NOT remove the lid… peeking!


When 15 minutes are up take of the lid and there they are…..YUMMY!


Serve soup in bowls topped with a doughboy.


Now what to do with these beautiful Meyer lemons?!



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