Perfect for a crowd during sugar shack season!
Place the yellow split peas, celery, carrots, onion, thyme, bay, and 8 cups of stock in a large pot. Bring to a boil over high heat and skim off any impurities that rise to the surface. Reduce heat to medium low and allow to simmer until the peas are cooked and the soup is thick, about 2-3 hours.
Add in the diced maple smoked ham and cooked Dainty Long and Wild Rice and simmer for another 10 minutes. Season generously with salt and pepper. Serve with a generous drizzle of maple syrup.
Optional: Instead of using the Maple Smoked Ham, use a smoked ham bone or hock. Place into the pot with the peas and vegetables and cook together. Shred the meat off and remove the bone
To reduce cook time: You can use canned yellow peas and reduce time in Step 1 to 30 minutes
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