Canadian Habitant Soup
Warm your soul with this traditional Canadian Habitant Soup, a hearty and wholesome dish that has stood the test of time. Made with tender yellow split peas, a flavorful ham hock, and aromatic vegetables like onion, carrots, and celery, this classic split pea soup is gently simmered to perfection with savory herbs like thyme and bay leaf. The result is a rich, rustic soup brimming with comforting flavors, ideal for chilly days or when you crave a taste of authentic Canadian cuisine. Ready in just over two hours, it’s an easy yet satisfying recipe that pairs beautifully with crusty bread for a complete, homestyle meal. Whether you’re looking to explore the essence of French-Canadian cooking or simply need a warm bowl of comfort, this Habitant Soup delivers every time.
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Recipe Information
Ingredients
- 2 cups yellow split peas
- 8 cups water
- 1 large ham hock
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 1 teaspoon dried thyme
- 1 teaspoon dried savory (optional)
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Rinse the yellow split peas in cold water, removing any debris or impurities, and set them aside.
In a large soup pot or Dutch oven, combine the yellow split peas, water, and ham hock. Bring to a boil over medium-high heat.
While the soup comes to a boil, peel and finely chop the onion. Peel and dice the carrots, and chop the celery stalks into small pieces.
Once the soup is boiling, reduce the heat to low and skim off any foam that rises to the surface.
Add the chopped onion, carrots, celery, dried thyme, savory (if using), and bay leaf to the pot. Stir well.
Cover the pot with a lid, leaving it slightly ajar, and let it simmer on low heat for about 90 minutes, stirring occasionally to prevent the peas from sticking to the bottom.
After 90 minutes, check the texture of the peas. They should be soft and beginning to break down. Remove the ham hock from the soup and set it on a cutting board.
Shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded ham to the soup.
Season the soup with salt and black pepper, adjusting to taste. If the soup is too thick, add a little more water and stir well.
Simmer the soup for an additional 20-30 minutes, stirring occasionally, until it reaches your desired consistency.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm with crusty bread or a side of buttered toast for a comforting meal.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 112.2 g | 401% | |
| Total Sugars | 46.8 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5970 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
