Quebec Pea Soup
Dried yellow split peas simmered with ham, onion and carrot into a thick soup. Six servings in 1 hour 40 minutes.
Yellow split peas need no soaking, which is what makes this soup cheap in time as well as money. They break down completely as they simmer, thickening the pot into something close to a purée without any blending.
A piece of smoked ham gives it its flavour. A ham hock or an end of bacon is plenty, and the meat shreds into the pot at the end.
Skim the foam when it first boils. It is the starch and impurities coming off the peas, and it makes the soup cloudy if left.
Stir often in the last 30 minutes. The peas settle at the bottom and catch, and a scorched layer ruins the pot. If the soup gets too thick, add hot water. It thickens a lot as it cools. A pot like this feeds a family for several days and freezes well, so it is a sensible batch to make. Serve it with plenty of bread and a little mustard on the side for the ham.
Questions About Quebec Pea Soup
How long does Quebec Pea Soup take to make?
About 1 hour 40 minutes in total — 10 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 6.
What are the key tips for making Quebec Pea Soup?
Skim the foam early for a cleaner soup. Stir often near the end so the peas do not catch. Thin with hot water when you reheat it.
What should I serve with Quebec Pea Soup?
Rye bread; Crusty bread; Mustard; Pickles.
Can Quebec Pea Soup be made ahead or frozen?
Keeps in the fridge for up to 4 days and thickens a lot; thin with water. Freezes for up to 3 months.
Is Quebec Pea Soup suitable for a special diet?
This recipe is dairy-free, gluten-free, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Quebec Pea Soup?
About 372 kcal per serving, with 30 g protein, 45 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Quebec Pea Soup
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Put the peas, ham hock, water, onion, carrots, celery, bay leaves and thyme in a large pot. Bring to a boil and skim off the foam.
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Lower the heat, cover partly and simmer for 1 hour 15 minutes, stirring often toward the end, until the peas have broken down into a thick soup.
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Lift out the ham hock. Shred the meat and return it to the pot, discarding the skin and bones.
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Season with the pepper and the salt, remove the bay leaves, and simmer for 5 minutes more.
Worth Getting Right
- Skim the foam early for a cleaner soup.
- Stir often near the end so the peas do not catch.
- Thin with hot water when you reheat it.
Common Substitutions & Variations
- Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Serve It With
Rye bread · Crusty bread · Mustard · Pickles
Leftovers and Storage
Keeps in the fridge for up to 4 days and thickens a lot; thin with water. Freezes for up to 3 months.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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