Soupe Aux Pois Pea Soup
Discover the comforting, homestyle flavors of Soupe Aux Pois, a traditional French-Canadian pea soup that’s hearty, wholesome, and irresistibly satisfying. This recipe features tender dried yellow split peas simmered with a smoky ham hock, aromatic herbs like dried thyme and bay leaf, and a medley of fresh vegetables, including carrots, celery, and potato. Slowly cooked to perfection, this creamy, protein-packed soup is brimming with rich, savory depth. Ideal for chilly evenings, it pairs beautifully with crusty bread or crackers for a soul-warming meal that’s both timeless and nourishing. Perfect for meal prepping or family dinners, this rustic favorite captures the essence of comfort food.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams dried yellow split peas
- 1 piece smoked ham hock
- 2 liters water
- 1 medium, diced onion
- 2 medium, diced carrots
- 2 stalks, diced celery stalks
- 1 medium, peeled and diced potato
- 2 minced garlic cloves
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Rinse the dried yellow split peas thoroughly under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, add the smoked ham hock and water. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for 30 minutes to infuse the water with the smoky flavor.
Skim off any foam or impurities that may have risen to the surface during the simmering process.
Add the rinsed split peas, diced onion, carrots, celery, potato, garlic, dried thyme, and bay leaf to the pot. Stir well.
Increase the heat to medium-high and bring the soup to a gentle boil, then reduce the heat to low to maintain a simmer. Cover the pot partially with a lid.
Cook the soup for 1.5 to 2 hours, stirring occasionally, until the split peas break down and the soup becomes thick and creamy. Add more water if the soup becomes too thick for your preference.
Once the soup is done, remove the ham hock. Shred the meat off the bone and return the meat to the pot, discarding the bone and excess fat.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Serve the soup hot with crusty bread or crackers on the side, and enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 8.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1281 mg | 27% | |
*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.
