French Canadian Pea Soup Soupe Aux Pois
Warm your soul with the comforting flavors of French Canadian Pea Soup, or Soupe aux Pois, a hearty classic steeped in tradition. This rustic dish features tender dried yellow peas simmered with savory salt pork or smoky ham hock, aromatic vegetables, and a fragrant blend of thyme and bay leaf for a truly irresistible depth of flavor. Perfect for chilly days, this slow-cooked soup is a delightful balance of rich, creamy textures and rustic charm, with the option to customize its consistency to your liking. Garnished with fresh parsley, it’s a wholesome, one-pot meal that brings the cozy essence of Quebecois cuisine straight to your table. Whether served as an appetizer or a satisfying main dish, this time-honored recipe is an easy, delicious way to celebrate the comforts of homemade cooking.
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Recipe Information
Ingredients
- 1 lb dried yellow peas
- 8 cups water
- 8 oz salt pork or smoked ham hock
- 1 large onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 tsp dried thyme
- 1 leaf bay leaf
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried yellow peas thoroughly under cold water until the water runs clear. If desired, soak the peas in water for 4 hours or overnight to reduce cooking time.
In a large stockpot or Dutch oven, bring the 8 cups of water to a gentle boil over medium-high heat.
Add the rinsed yellow peas, salt pork or smoked ham hock, diced onion, diced carrot, diced celery, and minced garlic to the pot.
Stir in the dried thyme, bay leaf, and black pepper.
Reduce the heat to low, cover, and simmer the soup gently for 1.5 to 2 hours, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
Remove the salt pork or ham hock from the pot. If using a ham hock, shred the meat into bite-sized pieces, discarding any fat or bone, and return the meat to the soup.
Check the consistency of the soup. For a smoother texture, use an immersion blender to partially blend the soup, or leave it as-is for a chunkier texture.
Taste the soup and adjust the seasoning, adding salt if necessary (note that the ham or salt pork may already provide enough saltiness).
Serve the soup hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 123.7 g | 442% | |
| Total Sugars | 50.3 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5563 mg | 118% | |
*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.
