Real French Canadian Pea Soup
Transport your taste buds to the heart of Quebec with this hearty and authentic Real French Canadian Pea Soup! Made with rich and earthy dried yellow split peas, tender chunks of smoked ham hock, and a medley of aromatic vegetables like onion, carrots, celery, and garlic, this traditional recipe delivers robust flavor and a creamy, velvety texture. Slowly simmered with fragrant thyme and a bay leaf, this comforting soup is perfect for chilly days and is easy to customize with fresh parsley for a vibrant finish. Ready in just over two hours, this classic dish is a timeless favorite that embodies the warmth and simplicity of French Canadian cuisine. Perfect as a wholesome main course, it’s a must-try for anyone craving a taste of culinary tradition!
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Recipe Information
Ingredients
- 1 pound dried yellow split peas
- 8 cups water
- 1 large smoked ham hock
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 minced garlic cloves
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Rinse the dried yellow split peas thoroughly under cold water until the water runs clear. Set them aside.
In a large pot or Dutch oven, combine the water, smoked ham hock, and rinsed split peas. Bring to a boil over medium-high heat.
Reduce the heat to low and skim off any foam that rises to the surface during the first few minutes of simmering.
Add the diced onion, carrots, celery, minced garlic, bay leaf, and dried thyme to the pot. Stir well to combine.
Cover the pot with a lid, leaving a small gap for steam to escape, and let the soup simmer on low heat for about 1.5 to 2 hours. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
After about 1.5 hours, check the consistency of the soup. The split peas should have broken down and created a creamy texture. If the soup is too thick, add a bit of water to reach your desired consistency.
Remove the ham hock from the pot. Allow it to cool slightly, then shred the meat into small pieces, discarding any fat, skin, or bones. Return the shredded meat to the soup.
Season the soup with salt and black pepper to taste. Stir well and let it simmer for an additional 10 minutes to blend the flavors.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Enjoy the hearty warmth of this traditional French Canadian pea soup!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7026 mg | 305% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 91.7 g | 328% | |
| Total Sugars | 43.6 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 709 mg | 55% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6657 mg | 142% | |
*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.
