Canadian Split Pea Soup
A thick, warming yellow split pea soup with smoked ham hock — a beloved Canadian comfort food that is hearty enough to be a complete meal.
About This Recipe
Split pea soup is the great cold-weather comfort food of Canada — thick, warming, and deeply satisfying. A staple of Quebec habitant cooking (where it's called soupe aux pois), it has sustained Canadians through harsh winters for centuries. The combination of yellow split peas and smoked ham hock creates a naturally rich, silky broth that needs little else.
Ingredients
Serves 6
- 400 gyellow split peas(rinsed)
- 1smoked ham hock
- 2 mediumcarrots(diced)
- 2 stalkscelery(diced)
- 1 largeonion(diced)
- 3 clovesgarlic(minced)
- 2 litreswater or chicken stock
- 2 bay leavesbay leaves
- 1 tspthyme
- 1 tspsalt
- 1 tspblack pepper
Instructions
- 1
Combine
Place all ingredients in a large pot. Bring to a boil.
- 2
Simmer
Reduce heat, cover, and simmer 1.5 hours until peas are completely soft and soup is thick.
- 3
Remove ham
Remove ham hock. Shred the meat from the bone. Discard bone and skin.
- 4
Finish
Return shredded ham to soup. Discard bay leaves. Adjust seasoning and serve.
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Pro Tips
- →
The soup thickens significantly as it cools — thin with a little water when reheating.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Use bacon instead of ham hock
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Add a swirl of sour cream
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Make vegan with smoked paprika instead of ham
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 5 days, or freeze up to 3 months. Thin with water when reheating.
History & Origin
Split pea soup has been a staple of habitant (French-Canadian settler) cooking since the 17th century. Yellow split peas, grown widely in the prairies, made the soup affordable and accessible across all of Canada.
Frequently Asked Questions
Do I need to soak the split peas?
No — split peas don't require soaking and cook directly in the soup.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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