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Traditional Yellow Pea Soup

2 cups Mère Nature organic yellow split peas

2 tbsp. canola oil

1 large onion, diced

1 leek, diced

3 stalks celery, diced

3 large carrots, diced

3 cloves of garlic, crushed

1 bay leaf

5 cups Imagine organic grain-fed chicken stock

5 slices of bacon, cut up

salt and pepper

1. In a large saucepan, place Mère Nature’s yellow split peas in a liter and a half of boiling water, bring to a boil and cook for 15 minutes.

2. In a large skillet, heat the canola oil over medium heat. Then add garlic, onions, carrots, celery and leeks. Sauté vegetables until tender (about 5 to 8 minutes).

3. Drain and add the split yellow peas, broth, bacon and bay leaf.

4. Bring to a boil. Reduce heat. Cover and simmer for about 1 hour until soup is thick or peas are tender.

5. Stir occasionally. Remove bay leaf. Add salt just before serving. You can add chicken broth if the soup is too thick.

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