Quebec pea soup
A thick soup of yellow peas and ham.
Well-cooked hot dish
Ingredients
- yellow split peas
- ham or ham hock
- onion
- carrot
- celery
- bay leaf
- salt
How it is prepared
Peas simmer with ham and vegetables for 2–3 hours until soft.
Food safety with low immunity
- Cook meat right through: steaming hot inside, with no pink parts or pink juices.
- Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.
Reheating
Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.
Symptoms it may suit
- Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
- Stomach and gut, Lung disease. Pulses or cabbage can cause wind and bloating; keep this in mind with digestive or lung conditions (bloating can make breathing harder).
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
- Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
Nutrition (per 100 g)
| Energy | 80 kcal |
|---|---|
| Protein | 5.6 g |
| Fat | 2.4 g |
| Carbohydrate | 9.1 g |
| Fibre | 3.3 g |
| Sodium | 248 mg |
Figures are for a comparable item in the USDA FoodData Central database: “Soup, split pea, with meat”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2707458
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)