Old-Fashioned Pea Soup
Old-Fashioned Pea Soup
Open in full-screen mode

Old-Fashioned Pea Soup

15 MIN
2 H
4 H



  1. Soak the peas in the water for about 4 hours or overnight. Drain and set aside.
  2. In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.
  3. In a large saucepan, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.
  4. Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.
  5. Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot.
  6. Add the savory. Adjust the seasoning and serve.


Freezes well.


  1. Excellent I always add more to my recipes.I made a ham for easter and I boil the bone from the ham with the yellow peas it gives the soup so much flavor.I also fried some crispy bacon u cannot go wrong with all these ingredients.Thank u Ricardo just love all your recipes N/b also made the maple cake for easter there is no words to describe the taste

  2. I'm not a fan of split pea soup but my husband is so I thought I'd try Ricardo's version. It was amazing! Even I enjoyed it. Simple to make...a wonderful chunky, hearty soup

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.