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Split Pea Soup is a dish that feels firmly tied to Canadian identity, offering warmth and nourishment during long winters. It is made with yellow split peas that simmer until soft, creating a thick, hearty bowl that satisfies both appetite and memory.
This soup is especially linked to French speaking regions, where it remains a household favourite. Served with crusty bread or a simple biscuit, it has long been a way to bring comfort to cold days and busy evenings.
It is a recipe with few demands yet remarkable depth. Slowly simmered peas blend with vegetables and smoked pork or ham, producing a flavour that is rich without being heavy. It is food that feels honest, familiar, and enduring.
What Is Split Pea Soup?
Split Pea Soup is a thick, savoury dish made from dried yellow split peas that are cooked slowly with broth, aromatics, and often salted or smoked meat. The peas break down as they simmer, creating a naturally creamy texture.
The dish is usually kept simple, allowing the peas to remain the foundation. Carrots, onions, and celery add sweetness and balance, while herbs lend fragrance. The broth takes on a golden hue and a smooth consistency that clings to the spoon.
It is served steaming hot, often in deep bowls, and can be finished with herbs or croutons. In many households, leftovers taste even better the next day as the flavours deepen. It is a dish that invites slow, mindful eating.
Ingredients and Taste
Yellow split peas form the heart of the soup, providing an earthy and slightly nutty flavour. They are high in protein and fibre, which made them an important staple in times when fresh meat or vegetables were less available.
Carrots and onions bring a natural sweetness, balancing the savoury base. Celery contributes freshness, while herbs such as thyme or bay leaf add subtle complexity. Together, these create a flavour profile that feels layered yet grounded.
Smoked ham hock or salted pork is often included, giving the broth depth and a hint of smokiness. This addition provides richness without overwhelming the peas, and the meat can be shredded into the soup for texture.
The final taste is smooth, earthy, and satisfying. The peas give body without the need for cream, the vegetables lift the flavour, and the meat adds savoury depth. Each spoonful feels warming and substantial, especially in cold weather.
A Taste of History
Split Pea Soup has deep roots in Canada’s history, particularly in Quebec. It was introduced by French settlers in the 17th century, who brought dried peas and traditions of making hearty stews that could last through harsh winters.
Dried peas were practical. They stored well, travelled easily, and provided nourishment when fresh produce was scarce. Combining them with local vegetables and pork created a meal that was both affordable and sustaining.
The dish became a staple in French Canadian households, passed down through generations. It was not a luxury but a necessity, offering warmth and energy during seasons when life was shaped by long hours and limited resources.
Today, Split Pea Soup remains tied to Quebec’s food culture while also being enjoyed across the country. It is served at family tables, in diners, and at community events, reminding Canadians of their shared heritage and resilience.
It is more than a simple soup. It is a reflection of adaptation, resourcefulness, and the way food traditions endure. With each steaming bowl, Split Pea Soup continues to connect people to both their past and their present.
How to Make Split Pea Soup (Yellow Pea Soup)
Split pea soup is a beloved Canadian classic, especially in French Canadian kitchens where it traces back to early settlers. This dish brings together yellow peas, salted pork, and root vegetables to create a rich, hearty bowl. Expect earthy sweetness, gentle smokiness, and comforting depth in every spoonful. See the recipe card at the bottom for printable directions
Ingredients
For the soup
- 500g dried yellow split peas, rinsed
- 1 smoked ham hock or 300g salted pork shoulder
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, finely chopped
- 2 bay leaves
- 1 tsp dried thyme
- 2.5 litres cold water
- 1 tsp salt (adjust as needed)
- ½ tsp ground black pepper
For serving
- Fresh parsley, chopped
- Crusty bread
Cooking Instructions
Step 1: Prepare the split peas
To begin, rinse the yellow split peas under cold water until the water runs clear. This removes excess starch and helps create a smooth broth. Move to preparing the meat.
Step 2: Prepare the ham hock
Place the smoked ham hock or salted pork shoulder into a large soup pot. If using salted pork, blanch briefly in boiling water for 2–3 minutes to reduce saltiness. Transition to adding vegetables.
Step 3: Add vegetables
Add chopped onion, carrot, and celery to the pot with the meat. These vegetables form the flavour base and add gentle sweetness. Proceed to seasoning.
Step 4: Season the base
Stir in bay leaves, dried thyme, black pepper, and a pinch of salt. Be cautious with salt at this stage if using salted pork. Transition to adding peas.
Step 5: Add peas and water
Pour in the rinsed split peas followed by the cold water. Stir well to ensure the peas distribute evenly. Move to simmering.
Step 6: Bring to a boil
Place the pot over medium to high heat and bring to a boil. Skim off any foam that rises to the surface. Once boiling, reduce to a steady simmer. Transition to slow cooking.
Step 7: Simmer the soup
Cover the pot partially and simmer for 1.5–2 hours, stirring occasionally. The peas will soften and thicken the broth while the meat becomes tender. Proceed to removing the meat.
Step 8: Remove and shred the meat
Lift out the ham hock or salted pork. Shred the meat into bite sized pieces, discarding skin and bones. Return the meat to the pot. Stir well and adjust seasoning. Move to finishing touches.
Step 9: Adjust consistency
If the soup is too thick, add a little hot water. If too thin, continue simmering uncovered until desired thickness is reached. Transition to serving.
Final Step: Serve hot
Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread. Presentation tip: serve in rustic bowls to highlight the traditional heritage of this dish.
Variations and Substitutions
- Substitute yellow split peas with green split peas for a different but authentic flavour.
- If smoked ham hock is unavailable, use smoked turkey drumsticks for a similar depth.
- Vegetarian version: omit the meat and add a teaspoon of smoked paprika for richness.
- Replace thyme with savoury for a classic French-Canadian alternative.
Cooking Tips for Perfect Split Pea Soup
- Always rinse peas thoroughly to avoid cloudiness.
- Stir occasionally to prevent peas sticking to the bottom.
- Use a smoked ham hock for authentic depth, but avoid over salting until the end.
- Allow the soup to rest for 15 minutes before serving for flavours to meld.
Split Pea Soup (Yellow Pea Soup)
Ingredients
For the soup
- 500 g dried yellow split peas rinsed
- 1 smoked ham hock or 300g salted pork shoulder
- 2 carrots diced
- 2 celery stalks diced
- 1 large onion finely chopped
- 2 bay leaves
- 1 tsp dried thyme
- 2.5 litres cold water
- 1 tsp salt adjust as needed
- ½ tsp ground black pepper
For serving
- Fresh parsley chopped
- Crusty bread
Instructions
- To begin, rinse the yellow split peas under cold water until the water runs clear. This removes excess starch and helps create a smooth broth. Move to preparing the meat.
- Place the smoked ham hock or salted pork shoulder into a large soup pot. If using salted pork, blanch briefly in boiling water for 2–3 minutes to reduce saltiness. Transition to adding vegetables.
- Add chopped onion, carrot, and celery to the pot with the meat. These vegetables form the flavour base and add gentle sweetness. Proceed to seasoning.
- Stir in bay leaves, dried thyme, black pepper, and a pinch of salt. Be cautious with salt at this stage if using salted pork. Transition to adding peas.
- Pour in the rinsed split peas followed by the cold water. Stir well to ensure the peas distribute evenly. Move to simmering.
- Place the pot over medium to high heat and bring to a boil. Skim off any foam that rises to the surface. Once boiling, reduce to a steady simmer. Transition to slow cooking.
- Cover the pot partially and simmer for 1.5–2 hours, stirring occasionally. The peas will soften and thicken the broth while the meat becomes tender. Proceed to removing the meat.
- Lift out the ham hock or salted pork. Shred the meat into bite sized pieces, discarding skin and bones. Return the meat to the pot. Stir well and adjust seasoning. Move to finishing touches.
- If the soup is too thick, add a little hot water. If too thin, continue simmering uncovered until desired thickness is reached. Transition to serving.
- Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread. Presentation tip: serve in rustic bowls to highlight the traditional heritage of this dish.
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