Pea Soup

Name: Pea Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 cups dried yellow peas (rinsed and soaked overnight); 1 large onion (chopped); 2 cloves garlic (minced); 2 carrots carrots (diced); 1 rib celery (diced); 1 smoked ham hock; 8 cups water; 1 teaspoon dried thyme; 2 bay leaves bay leaves; to taste salt and pepper

135 min 6 servings Medium

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Pea Soup

A hearty and comforting Canadian classic pea soup that's perfect for chilly days.

Prep

15 min

Cook

120 min

Total

135 min

Servings

Difficulty

Medium

Pea soup is a traditional Canadian dish, beloved for its rich, hearty flavour and comforting texture. This classic soup is made with dried yellow peas, a staple in many Quebecois kitchens, and is often flavoured with smoked ham or bacon. This recipe offers a simple and delicious way to enjoy this timeless favourite. With its origins rooted deep in history, pea soup has been a comforting staple for generations, perfect for warming up on a cold winter's day.

Instructions

Prepare the peas

Rinse and soak the yellow peas in water overnight. Drain and rinse again before using.

Pro tip: Soaking helps the peas cook more evenly and reduces cooking time.

Cook the aromatics

In a large pot, add a bit of oil and sauté the chopped onion, garlic, carrots, and celery over medium heat until the vegetables are soft, about 5 minutes.

Pro tip: Sautéing the vegetables enhances their flavour.

Combine ingredients

Add the soaked peas, smoked ham hock, water, thyme, and bay leaves to the pot. Stir to combine.

Pro tip: A smoked ham hock adds a rich, smoky flavour to the soup.

Simmer the soup

Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the peas are tender and the soup has thickened. Stir occasionally.

Pro tip: Skim off any foam that rises to the surface for a clearer broth.

Adjust seasoning

Remove the ham hock and bay leaves. Check the internal temperature of the ham hock by inserting a meat thermometer into the thickest part, ensuring it reads at least 145°F / 63°C. Allow the meat to rest for 3 minutes. Season the soup with salt and pepper to taste. If desired, shred the meat from the ham hock and return it to the soup.

Pro tip: Taste the soup before adding salt, as the ham hock may already add enough saltiness.

Serve the soup

Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.

Pro tip: Fresh parsley or chives make a great garnish.

💡

Tips & Tricks

Soak the peas overnight to ensure they cook evenly.
Use a smoked ham hock for added depth of flavour.
Skim off any foam that rises during cooking for a clearer broth.
Add fresh herbs just before serving for a burst of flavour.

Frequently Asked Questions

What type of peas are used in pea soup?

Dried yellow peas are traditionally used in Quebecois pea soup.

How do you make a simple pea soup?

Combine soaked peas, vegetables, and smoked ham hock in a pot, simmer until tender.

Can I use green peas instead of yellow peas?

Yes, you can use green split peas, but the flavour and colour will differ.

Do I need to soak the peas overnight?

Yes, soaking the peas overnight helps them cook more evenly and reduces cooking time.

What can I add for more flavour?

Using a smoked ham hock adds depth of flavour; fresh herbs can also enhance the taste.

Serving Suggestions

Serve your pea soup with fresh crusty bread or homemade croutons to soak up the rich broth. This soup pairs wonderfully with a light salad for a complete meal. Make-ahead tip: Prepare the soup in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Simply reheat gently on the stove before serving.

Nutrition per serving

350

Calories

22g

Protein

Fat

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