French Canadian Pea Soup
Warm, hearty, and steeped in tradition, French Canadian Pea Soup is the perfect comfort food for chilly days. This classic recipe combines dried yellow split peas with the smoky richness of a ham hock, earthy vegetables like carrots, celery, and onion, and fragrant seasonings including bay leaf and thyme. Simmered low and slow in a savory chicken broth, the soup develops a velvety texture while retaining satisfying bites of tender vegetables and shredded ham. Whether you enjoy it chunky or partially pureed for a creamier consistency, this satisfying one-pot meal is easy to make and brimming with rustic flavors. Serve it steaming hot, garnished with fresh parsley, and pair it with crusty bread for a cozy, nourishing dinner that celebrates the essence of French Canadian cuisine.
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Recipe Information
Ingredients
- 2 cups dried yellow split peas
- 1 piece smoked ham hock
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 1 large yellow onion, chopped
- 2 cloves garlic cloves, minced
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Rinse the dried yellow split peas under cold water and pick out any debris. Set aside.
In a large soup pot, combine the split peas, smoked ham hock, chicken broth, bay leaf, and thyme. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer uncovered for about 60 minutes, stirring occasionally. Skim off any foam that forms on the surface.
While the peas are cooking, prepare the vegetables. Dice the carrots, celery, and onion, and mince the garlic.
After 60 minutes, add the diced carrots, celery, onion, and minced garlic to the pot. Stir to combine.
Continue simmering the soup for an additional 30 minutes, or until the peas are soft and the vegetables are tender. Stir occasionally to prevent the soup from sticking to the pot.
Remove the ham hock from the pot. Let it cool slightly, then shred the meat off the bone. Discard the bone and return the shredded meat to the soup.
Season the soup with salt and ground black pepper to taste. Remove and discard the bay leaf.
If you prefer a smoother texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunky bits for texture.
Serve hot, garnished with freshly chopped parsley if desired, alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 11386 mg | 495% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 45.6 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 623 mg | 48% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 7787 mg | 166% | |
*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.
