Classic Quebec-Style Split Pea Soup
Classic Quebec-Style Split Pea Soup is rich, hearty, and full of traditional French-Canadian flavour, it’s the perfect soup for cold weather.
Split pea soup is a beloved staple in many Canadian homes, especially in Quebec, where it’s known as soupe aux pois. Made from humble pantry ingredients, this hearty soup gets incredible depth of flavour from a ham bone and slow simmering. It’s one of those dishes that tastes like home – rich, savoury, and deeply satisfying.
This version reflects the classic preparation, with yellow split peas, a trio of vegetables, and chunks of smoky ham. To enhance the texture, a portion of the soup is puréed and stirred back in, giving it a velvety consistency while preserving the hearty feel of the original. Whether you’re warming up on a cold day or simply looking for a nourishing meal, this timeless recipe is a must-have in your rotation.
Tips for Best Results
- Don’t skip the ham bone – it adds rich flavour and body to the broth.
- Rinse your peas before cooking to remove dust or debris.
- Simmer low and slow – split peas need time to break down and thicken.
- Puree just enough to enhance the texture without making it too smooth.
- This soup gets even better the next day after the flavours have had time to meld.
Ingredients and Substitutions
- Split peas – Yellow split peas are traditional, but green split peas can be used in a pinch.
- Ham bone – Adds a deep, smoky flavour. Substitute with smoked ham hock if needed.
- Cooked ham – Diced, leftover ham works well. I usually use leftovers from a cooked-bone-in ham to make this soup.
- Onion, carrot, celery – The classic mirepoix base.
- Garlic – Optional, but adds depth.
- Bay leaf and thyme – For a simple but aromatic seasoning.
- Salt and pepper – Adjust to taste.
- Vegetable oil – Used for sautéing. Butter or olive oil can also work.
- Broth – Chicken or vegetable broth adds more flavour than water. Feel free to use low-sodium broth for better control over the amount of salt.
- Water – Used to adjust consistency if needed.
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Classic Quebec-Style Split Pea Soup
Yields: 6–8 servings | Prep time: 15 minutes | Cook time: 2–2½ hours
Ingredients:
- 2 cups dried yellow split peas, rinsed and picked over
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 cups diced cooked ham
- 1 ham bone
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Water, as needed to adjust consistency
Directions:
- Sauté the vegetables:
In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until the vegetables are softened. (Image 1) - Build the flavour:
Stir in the peas, thyme, salt, pepper, and bay leaf, and cook for another 2 minutes. (Image 2)
- Simmer the soup:
Add the ham bone and broth. (Image 3) Bring to a boil, then reduce the heat to low. Cover loosely and simmer for 2–2½ hours, stirring occasionally, until the peas are tender and beginning to break down. (Image 4) - Finish and season:
Remove the ham bone and bay leaf. If there’s any meat on the bone, shred it and return it to the pot, along with the 2 cups of chopped ham. Taste and adjust with salt and pepper if needed.
- Thicken the soup:
Scoop out about 1 cup of cooked peas and a little broth into a bowl. Purée with an immersion blender or in a blender until smooth. (Image 5) Stir the purée back into the soup for a thickened, creamy texture. (Image 6) - Serve:
Ladle into bowls and enjoy warm with crusty bread or buttery rolls.
Classic Quebec-Style Split Pea Soup
Classic Quebec-Style Split Pea Soup is rich, hearty, and full of traditional French-Canadian flavour, it’s the perfect soup for cold weather.
Ingredients
- 2 cups dried yellow split peas, rinsed and picked over
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 2 cups diced cooked ham
- 1 ham bone
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Water, as needed to adjust consistency
Instructions
- In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until the vegetables are softened.
- Stir in the peas, thyme, salt, pepper, and bay leaf, and cook for another 2 minutes.
- Add the ham bone and broth. Bring to a boil, then reduce the heat to low. Cover loosely and simmer for 2–2½ hours, stirring occasionally, until the peas are tender and beginning to break down.
- Remove the ham bone and bay leaf. If there’s any meat on the bone, shred it and return it to the pot, along with the 2 cups of chopped ham. Taste and adjust with salt and pepper if needed.
- Scoop out about 1 cup of cooked peas and a little broth into a bowl. Purée with an immersion blender or in a blender until smooth. Stir the purée back into the soup for a thickened, creamy texture.
- Ladle into bowls and enjoy warm with crusty bread or buttery rolls.
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Nutrition Information:
Yield:
8Serving Size:
1.5 cupsAmount Per Serving: Calories: 453Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 159mgSodium: 761mgCarbohydrates: 14gFiber: 5gSugar: 3gProtein: 48g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
