Canadian Habitant Yellow Pea Soup
Warm up with a bowl of hearty and satisfying Canadian Habitant Yellow Pea Soup, a timeless classic that embodies the comforting flavors of traditional Québécois cuisine. This robust soup features tender yellow split peas simmered to perfection alongside a smoky ham hock, savory chicken or vegetable stock, and a medley of vegetables like carrots, celery, potatoes, and onions. Infused with aromatic thyme and bay leaf, this soul-soothing dish develops rich, deep flavors over a slow simmer, making it the perfect choice for chilly days. Easy to make and perfect for meal prep, this gluten-free soup is deliciously thick, wholesome, and ready to nourish the whole family. Serve it warm, garnished with fresh parsley and paired with crusty bread for a truly satisfying meal straight from Canada’s culinary heritage.
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Recipe Information
Ingredients
- 2 cups dried yellow split peas
- 1 piece smoked ham hock (or ham bone)
- 8 cups water
- 2 cups chicken or vegetable stock
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium potato, peeled and diced
- 2 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried yellow split peas in cold water, removing any debris or damaged peas. Drain well.
In a large stockpot or Dutch oven, combine the dried peas, smoked ham hock, water, and chicken stock. Bring to a boil over medium-high heat.
Skim off any foam that rises to the surface, then reduce the heat to low and simmer gently for 45 minutes.
Add the chopped onion, diced carrots, diced celery, diced potato, minced garlic, dried thyme, and bay leaf to the pot. Stir to combine.
Continue to simmer the soup uncovered for another 45-60 minutes, stirring occasionally to prevent sticking, until the peas are soft and the soup has thickened.
Remove the ham hock from the pot. Once it is cool enough to handle, shred the meat off the bone and return the meat to the soup. Discard the bone.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1157 mg | 25% | |
*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.
