Smoky Pea and Vegetable Soup

image :  Smoky Pea and Vegetable Soup


  • 1 tablespoon canola oil
  • 2 cups chopped onion
  • 6 garlic cloves, minced
  • 4 carrots, peeled and diced
  • 3 parsnips, peeled and diced
  • 2 medium rutabaga, peeled and diced
  • 2 medium turnips, peeled and diced
  • 1 1/2 cups chopped celery
  • 4 cups yellow split peas
  • 5 litres water
  • 3 smoked pork hocks
  • 1 lb (500g) bacon, chopped, cooked and drained
  • 2 bay leaves
  • salt and freshly ground pepper


Heat the oil in an extra large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is softened.

Add the carrots, parsnips, rutabaga, turnips, celery, split peas, water, pork, bacon, bay leaves and a large pinch of salt and pepper. Cook, partially covered, for 3 to 4 hours or until thickened and pork is falling off the bones. Remove pork bones from pot. Chop pork and discard bones; return to pot. Serves 8 to 10.