Example
Tourtière
New
Marg's Comfort Kitchen
The Beaches
Frozen · Serves 5
$28 · $5.60 a serving
This is an example listing. Real cooks add their own photos of both.
Split Pea Soup
Yellow split peas simmered with a smoked ham hock. Thick enough to stand a spoon in.
- Gluten-free recipe
- Dairy-free
- Low-waste packaging
New, no reviews yetby Marg's Comfort Kitchen
Made by Marg
Marg's Comfort Kitchen · The Beaches · Home kitchen
“Split pea soup is what we made after Easter ham, with the bone and what was left of it. A ham hock in the pot works nearly as well all year.”
Marg grew up in the Ottawa Valley and still makes her tourtière the way her mother in Pontiac did, with a little clove and a lot of patience. Her pies are made to be baked from frozen.
See everything Marg makesThe recipe
How Marg makes it. 20 min active, 1 h 45 min simmer, plus cooling.
Ingredients
- 400 g yellow split peas, rinsed
- 1 smoked ham hock (about 500 g)
- 2 carrots, diced
- 1 large onion, diced
- 2 celery stalks, diced
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 1 tsp salt (taste first, the ham hock is salty)
- 2 L water
Method
- 1Put the split peas, ham hock, onion, celery, thyme and bay leaves in a big pot with the water. Bring to a boil and skim the foam.
- 2Simmer partly covered for 1 hour, stirring from the bottom every 15 minutes so the peas do not catch.
- 3Add the carrots and simmer 40 minutes more, until the peas have fallen apart and the carrots are tender.
- 4Lift out the hock. Remove the skin and bones, shred the meat and return it to the pot. Take out the bay leaves.
- 5Taste, and add salt only if needed. Thin with hot water if it is thicker than you like.
- 6Cool in shallow pans until under 5 °C within 2 hours of cooking.
- 7Pour 1.2 kg into each container, leaving 2.5 cm of space. Seal, label and freeze.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch MG-0359
Split Pea Soup
Ingredients: Yellow split peas, ham hock, carrot, onion, celery, thyme, bay leaf, salt.
No priority allergens in the ingredients
- Net weight
- 1.2 kg
- Portions
- 3
- Prepared and frozen
- Oct 20, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Marg's Comfort Kitchen
The Beaches, Ontario
Home kitchen
Allergens and diet
No priority allergens in the ingredients
This kitchen also handles milk, eggs, wheat, tree nuts, peanuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Thaw overnight in the fridge, or heat from frozen in a covered pot over low heat with a splash of water, stirring often because it thickens. Bring to steaming and 74 °C / 165 °F throughout. Serve with buttered bread or crackers.
Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 4 days. It thickens as it sits, so add water when reheating. Do not refreeze.
Packaging
Returnable glass jar
Bring the jar back at your next pickup and the cook credits your deposit.
